Leek and Carrot Gratin

Ingredients

• 3 units Leeks (white parts and pale green only, washed and sliced)
• 1 unit Carrot (peeled, cut into small wedges)
• 250 ml Thick crème fraîche (25 cl)
• 100 g Grated cheese (emmental, comté or gruyère) (coarsely grated)
• 1 unit Egg (medium size)
• 1 teaspoon Dried thyme
• 1 unit Bay leaf
• 1 unit Garlic clove (coarsely chopped)
• to taste Ground black pepper
• a pinch Fleur de sel
• 3 tablespoons Olive oil (≈45 ml)
• 30 g Breadcrumbs (for the topping)

Instructions

1. Prepare the vegetables

   Thoroughly wash the leeks, remove the dark green parts, cut them lengthwise in half and then slice. Peel the carrot and cut it into small wedges. Coarsely chop the garlic clove.

   Time: PT10M

2. Sauté the vegetables

   Heat the pan over medium heat, add 3 tablespoons of olive oil. Add the leeks, carrot, garlic, thyme and bay leaf. Cover and cook for 15‑20 minutes, stirring occasionally, until the vegetables are tender and the water has evaporated.

   Time: PT20M

3. Prepare the cream mixture

   In a bowl, beat the egg with a fork, add the crème fraîche, season with freshly ground black pepper and a pinch of fleur de sel. Mix until a homogeneous consistency is achieved.

   Time: PT5M

4. Preheat the oven

   Preheat the oven to 200 °C (thermostat 6‑7).

   Time: PT5M

   Temperature: 200°C

5. Assemble the gratin

   Pour the cooked vegetables into the gratin dish. Spread the cream mixture over the entire surface, ensuring an even coverage. Sprinkle the grated cheese and then the breadcrumbs.

   Time: PT5M

6. Bake

   Bake the gratin for 15‑20 minutes, until the top is golden and the creamy mixture bubbles slightly at the edges.

   Time: PT20M

   Temperature: 200°C

7. Rest and serve

   Remove the dish from the oven, let it rest for 5 minutes before serving so the gratin sets.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

4 g