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

Ingredient Substitutions

• Instead of Leeks: shallots, green onions
• Instead of Carrot: zucchini, turnip
• Instead of Thick crème fraîche: liquid cream, Greek yogurt
• Instead of Grated cheese (emmental, comté or gruyère): parmesan, goat cheese
• Instead of Egg: flax egg (for vegan version)
• Instead of Dried thyme: herbes de Provence
• Instead of Bay leaf: basil
• Instead of Garlic clove: garlic powder
• Instead of Ground black pepper: white pepper
• Instead of Fleur de sel: fine salt
• Instead of Olive oil: rapeseed oil
• Instead of Breadcrumbs: panko, flour

Equipment Needed

• Chef's knife
• Cutting board
• Frying pan (sauté)
• Mixing bowl
• Oven
• Gratin dish (ceramic or glass)
• Fork or whisk
• Cheese grater
• Wooden spatula
• Measuring tool (measuring cup or spoon)

Critical Steps — Do Not Skip

• Sauté the leeks until they are tender and the water has evaporated.
• Spread the cream mixture evenly in the dish.
• Bake until a golden and crispy crust is achieved.

Chef Tips from the Video

• Use a hard cheese like comté for a stronger flavor.
• Add a pinch of grated nutmeg to the cream for a subtle aromatic note.
• Sprinkle a little parmesan over the breadcrumbs for an even more flavorful crunch.

Troubleshooting

Storage

Refrigerator: Keep covered in the refrigerator for up to 3 days.

Freezer: Can be frozen, tightly wrapped, for up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cream mixture the day before and keep it refrigerated.
• The vegetables can be sautéed ahead of time and kept chilled; reheat lightly before assembling.
• The gratin can be assembled, covered, and refrigerated up to 24 hours before baking.