Leek & Reblochon Casserole

recipe

• Step 1
  Preheat the oven to 200°C. Slice the ends off of the leeks & discard the dark green bits. Finely slice the white parts of the leeks into thin rounds. Place them in a colander & abundantly rinse to remove all impurities.
• Step 2
  Melt a dab of butter in a pan, over medium heat. Add the leeks. Season with salt & pepper & sauté for 2-3 min. Cover & continue cooking for another 7-8 min, over low heat.
• Step 3
  Once the leeks are tender, add the cream* & continue cooking for another 1-2 min, stirring. Remove from the heat & set aside. *Check out our tips for this step
• Step 4
  Slice the reblochon cheese into strips.
• Step 5
  In an oven-proof dish (we used a 24 x 17 cm dish here), add the leek fondue. Grate the garlic & stir to combine.
• Step 6
  Place the reblochon cheese over the leeks & bake in the oven for 20 min at 200°C.
• Step 7
  Once the leek & reblochon casserole is cooked through & golden on top, remove the dish from the oven. Serve it in a plate with a side of green salad. Enjoy !