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Leek and smoked bacon au gratin with Pont l’Evêque

Hard 50 min

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Ingredients

Ingredients for 4

– 400 g of Pont l’Evêque
– 4 large leeks
– 8 slices of smoked bacon
– 25 g of butter
– 50 cl of milk
– 25 g of flour
– Nutmeg
– Salt and pepper

Le Pont l’évêque AOP
Preparation
1
Prepare the leeks, washing them and cooking them either in water or in steam heat for about 15 min.
2
Drain the leeks well and wrap them in the slices of smoked bacon. Place each wrap into a baking dish.
3
Prepare the sauce: melt the butter and stirring well, add the flour. Add the milk and let it boil for 5 or 6 min while stirring constantly. Season to taste with salt, pepper and nutmeg and add ¾ of the Pont l’Evêque.
4
Cover the leek and bacon wraps with the sauce and place thin slices of the remaining cheese on top. Let the dish bake in the oven for about 20 min.

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