Main Course

Le gratin d'herbes persilées et de lardons

Name: Le gratin d'herbes persilées et de lardons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 portions
Cuisine: Française
Ingredients: 12 medium-sized leeks; 60 g of butter (+ 20 g for the pan); 60 g of flour; 75 cl of milk; 150 g of bacon bits; 75 g of grated gruyère cheese (or other cheese: comté, cantal); A pinch of grated nutmeg

Discover our spring recipe for gratin of leeks and bacon.

Guillaume | 28/03/2017 5931 vues

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20 min

Prep time

30 min

Cook time

Servings

Medium

Difficulty

50 min

Total time

Four

Cooking method

Ingredients

12 medium-sized leeks
60 g of butter (+ 20 g for the pan)
60 g of flour
75 cl of milk
150 g of bacon bits
75 g of grated gruyère cheese (or other cheese: comté, cantal)
A pinch of grated nutmeg

Instructions

1

Once the asparagus is cooked, remove them from the pot and let them drain for a few minutes.
2

Butter a gratin dish and place the asparagus inside.
3

Arrange the bacon slices on top of the asparagus and cover with béchamel sauce.
4

Sprinkle with grated cheese and bake in the oven until golden.