Imported from the web

Leek and Montbéliard Sausage Gratin

Name: Leek and Montbéliard Sausage Gratin
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 leeks (Large; trim off the tough part, slit and clean, then finely slice.); 40 g butter (For the béchamel.); 40 g flour (Same amount as the butter, for the roux.); 70 cl whole milk (Add gradually to the roux.); 1 Montbéliard sausage (Brown for a few minutes, then set aside, leaving the fat in the pan; cut into pieces for the gratin.); 150 g Beaufort (Grated; stir some into the béchamel and reserve a little for the gratin topping.); salt (Season the leeks generously, then add to the béchamel to taste.); pepper (To taste, in the béchamel.); nutmeg (To taste, in the béchamel.)

Recipe by Whoogy's @whoogys · Facebook

Imported by roux julien on SeeMeCook

A comforting gratin of tender leeks and Montbéliard sausage, smothered in Beaufort béchamel. Grated cheese creates a golden, bubbling crust.

4 servings55 minFrench

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Ingredients

4 leeks (Large; trim off the tough part, slit and clean, then finely slice.)
40 g butter (For the béchamel.)
40 g flour (Same amount as the butter, for the roux.)
70 cl whole milk (Add gradually to the roux.)
1 Montbéliard sausage (Brown for a few minutes, then set aside, leaving the fat in the pan; cut into pieces for the gratin.)
150 g Beaufort (Grated; stir some into the béchamel and reserve a little for the gratin topping.)
salt (Season the leeks generously, then add to the béchamel to taste.)
pepper (To taste, in the béchamel.)
nutmeg (To taste, in the béchamel.)

Steps

1
Brown the Montbéliard sausage in a frying pan for a few minutes. Set it aside, leaving the fat in the pan.
2
Trim the tough part from the leeks. Slit them open to clean thoroughly, then finely slice.
3
Sauté the leeks in the same pan, in the sausage fat. Season generously with salt and cook for a few minutes until softened, without browning.
4
To make the béchamel, melt the butter in a saucepan.
5
Add the same amount of flour as butter and stir to make a roux.
6
Gradually pour the whole milk into the roux, stirring as the sauce thickens. Once all the milk has been added and the sauce is smooth and thick, season with salt, pepper and nutmeg.
7
Add some grated Beaufort to the béchamel and stir until it melts into the sauce.
8
Pour the béchamel over the leeks. Add the reserved sausage and mix.
9
Scatter a little grated Beaufort over the top to create a gratin crust.
10
Bake at 200 °C for 20 minutes.

Notes

The source text does not specify the exact cooking time for the sausage or the dish used for the gratin. The weights of the leeks and sausage, as well as the corresponding nutritional values, are estimates; the sausage weight varies by product.