Gratin de poireaux au bacon


  • 4 leek
  • 300 g (0,66 lbs) diced bacon
  • 1 yellow onion
  • 3 egg
  • 40 cl liquid buckwheat cream for me
  • 150 g (0,33 lbs) Brie cream or other melted cheese
  • 50 g (0,11 lbs) grated cheese
  • olive oil
  • salt and pepper


 Peel the potatoes and cut them into thin slices. Peel the carrots and cut them into slices.

Grease your gratin dish then place the vegetables and bacon cubes in it. Mix the milk and the cream, salt and pepper generously then pour into the dish. Sprinkle with grated cheese and bake for 45 minutes at 180°C-358.

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