Ingredients

• 4 leeks
• 2 shallots
• 1 little Reblochon
• 2 tablespoons of fresh cream
• Salt, pepper
• Butter

Instructions

1. Cut the leeks into slices and cook for 10 minutes in a saucepan of salted water.
2. Drain well.
3. Sauté the minced shallots in hot butter and add the leeks. Pour in the cream. Mix well.
4. Arrange the leek mixture in a gratin dish and spread over the top of the reblochon strips.
5. Bake for 20 minutes at 200° C.

Source: La Fromagerie d’Audrix