Leek casserole with cheese
5 servings
45 minutes
Leek casserole under cheese is a delicate and aromatic dish that embodies the traditions of Russian cuisine. Leek, known for its soft, sweet taste, becomes even richer after stewing in broth with tomato paste and spices. Combined with melted cheese that forms an appetizing golden crust, the casserole acquires a rich and harmonious flavor. This dish is perfect for a cozy family dinner, delighting with its warmth and simplicity of preparation. The aroma wafting from the oven during baking fills the home with a sense of comfort and homeliness. It can be served as a standalone dish or as a side to meat or fish, transforming familiar ingredients into an exquisite treat.
1
Clean the leek, cut it into 5 cm long pieces. Boil in salted boiling water for 10 minutes, then strain. Melt the oil in a pan and lightly sauté the leek.
- Leek: 3 pieces
- Butter: 50 g
2
Add broth, tomato paste, salt, pepper, and simmer for 20 minutes.
- Beef stock: 0.5 glass
- Tomato paste: 3 tablespoons
- Salt: to taste
- Ground black pepper: pinch
3
Place the leeks in a baking dish, sprinkle with parmesan, and cover with melted cheese.
- Leek: 3 pieces
- Grated Parmesan cheese: 2 tablespoons
- Processed cheese: 5 piece
4
Place the dish on the top rack of the oven and bake at 200 degrees for about 15 minutes.
