Gratin with leek and cream
4 servings
60 minutes
Gratin with leeks and cream is an exquisite dish of Yugoslav cuisine that embodies the harmony of simple ingredients and rich flavor. Leeks, with their mild, sweet aroma, are slowly simmered in delicate cream until surprisingly tender. The finishing touch is pecorino romano cheese, which forms a golden crust with a tangy taste when baked. The dish is perfect for both a cozy family dinner and a festive feast. It pairs wonderfully with fresh bread and light salads. Gratin is renowned for its velvety texture and rich flavor, as well as its ease of preparation, making it an excellent choice for lovers of refined home cooking.
1
Cut off the dark green leaves and roots of the leek. Cut the remaining parts in half lengthwise and wash well.
- Leek: 8 pieces
2
Preheat the oven to 190 degrees.
3
In a large skillet, mix cream and leek, season with salt and pepper. Bring to a boil over medium heat and simmer until soft for about 15 minutes. Then transfer to a baking dish.
- Double cream 40% fat: 1.8 glass
- Leek: 8 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Sprinkle cheese on top and bake until golden brown for about 35 minutes. Cool for 10 minutes and serve.
- Grated Pecorino Romano: 0.3 glass
