Even those who do not like leek in our family enjoyed this dish immensely. So, go ahead and give it a try. You can serve it as an appetizer (starter) or as a side for meat dishes. Most first-timers will not be able to say what it?s made out of.
- 1 kg. leek
- 1 glass of water
- 1 coffee cup grated cheese
- 1 chicken boullion tablet
- 100 gr. finely chopped almonds (unsalted)
- 2 coffee cups of flour
- 2 tablespoons of butter
- 300 ml. milk
- Almond slivers (to sprinkle over the top)
Cut the leeks into thin slices. Melt the chicken boullion in water and cook the leeks until they absorb all the stock and are well cooked. With a fork, mash until no visible slices remain.
Add 100 gr. chopped almonds and the grated cheese. Stir.
In a pan, melt the butter, add the flour and cookwell. Add salt and 300 gr milk. Stir well until you get a smooth sauce béchamel (white sauce). Stir in the leek mixture. Beat an egg and brush the bottom of an oven-proof dish with it. Pour in the leek mixture, sprinkle over the top with the remaining cheese and almond slivers.
Bake in a 175°C oven until golden.