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Leek and pasta gratin

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 2 leeks
  • some butter
  • 100 ml white wine
  • 250 ml cream
  • 100 g Parmesan
  • Salt and pepper from the mill
  • Butter for the molds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the tagliatelle according to the package instructions, drain well, and set aside. Trim the leek, cut into strips, and sauté in a little butter. Deglaze with wine and pour in the cream. Reduce everything slightly and season with salt and pepper. Mix the pasta with the leek sauce, pour into four buttered baking dishes, and sprinkle with Parmesan cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 10-15 minutes until golden brown. Tip: You can also use a shallow casserole dish instead of the baking dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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