Poireauflette

Ingredients

• 2 kg leeks (Trimmed, slit, washed carefully under water to remove any sand, then roughly sliced.)
• 200 g bacon lardons (Smoked bacon according to the transcript.)
• 1 onion (Thinly sliced.)
• 60 g butter (The description specifies 60 g; the transcript recommends a comforting amount as needed, but this is not retained as an additional measurement.)
• 0.5 verre water (For cooking the leeks; the exact volume of the glass is not specified.)
• 1 verre wine (Wine intended for deglazing the bacon and onions; the description humorously refers to it as the “Evin law.” The type of wine and exact volume of the glass are not specified.)
• 1 Reblochon cheese (Cut in half; the transcript says to place it with the rind facing down. The weight is not specified, approximately 450 g for a standard whole Reblochon.)
• salt (Adjust to taste.)
• pepper (Adjust to taste.)

Steps

1. 1

   Prepare the leeks: remove the damaged outer parts, make two slits in each leek, then wash them carefully under water to remove all the sand. Drain and roughly slice them.

2. 2

   Sauté the leeks in a large frying pan or Dutch oven with the butter.

3. 3

   Add half a glass of water, cover, and cook the leeks for 20 minutes.

4. 4

   Meanwhile, thinly slice the onion and prepare the bacon lardons.

5. 5

   Sauté the bacon lardons and onion. If using wine, deglaze them with the glass of wine.

6. 6

   When the leeks have released their juices, mix them with the bacon lardons and onion. Continue cooking over high heat for 10 minutes, uncovered.

7. 7

   Season with salt and pepper. Do not add cream.

8. 8

   Cut the Reblochon in half and place both halves on top of the mixture, rind side down.

9. 9

   Gratinate for 20 minutes in an oven at 180 °C. The description also indicates that a temperature of 180 to 200 °C may be used.

10. 10

    Serve the gratin piping hot, once the Reblochon is melted and gratinated.

Notes

The transcript and description differ slightly: the transcript specifies adding half a glass of water, while the description indicates 10 minutes of cooking over high heat uncovered and an oven temperature of 180 to 200 °C. The type of wine, the volume of the glass, and the exact weight of the Reblochon are not specified. The transcript states not to add cream.

Nutrition per serving

• main course
• gratin
• French cuisine
• comforting
• autumn-winter
• cream-free