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Leek and Tomato Gratin

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Leek and Tomato Gratin

The perfect leek and tomato gratin recipe with a picture and simple step-by-step instructions.

  • 100 g Streaky bacon
  • 200 g Tomatoes
  • 500 g Leek
  • 0,25 liter Cream 30% fat
  • 2 tbsp Butter
  • 2 piece Eggs
  • Sea salt from the mill
  • Pepper from the grinder
  • Freshly grated nutmeg
  • Grated cheese
  1. Cut the leek into slices, wash in a colander and drain. Wash the tomatoes and cut them into cubes (I intentionally leave the skin on and the seeds in, if you don’t like it, skin and cores the tomatoes). Also cut the bacon into small cubes.
  2. Grease a baking dish with a little butter and add the mixed leek vegetables with bacon and tomatoes.
  3. Whisk the cream with the 2 eggs in a tall mug and season well with nutmeg, salt and pepper. Pour over the vegetables. Spread flakes of butter on top and slide into the oven preheated to 200 ° C (gas: level 3-4) (middle). About 20 minutes.
  4. After 20 minutes, sprinkle with grated cheese, depending on your taste. Bake for another 20 minutes until the cheese is nice and brown.
Dinner
European
leek and tomato gratin

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Written by John Myers

Professional Chef with 25 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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