The laziness recipe: leeks with reblochon, very easy, comforting and delicious

With fall and winter, when temperatures drop, you may want something warmer and more comforting. So, obviously, eating only raclette and tartiflette may be tempting, but it can quickly become disgusting. To lighten things up, there’s nothing like replacing potatoes with seasonal green vegetables. Among these, leek stands out for its flavor reminiscent of garlic and onion. They are found in abundance from October to March, the ideal time to do so this lazy recipe that requires few ingredients and even less thought.

Ingredients for cooking leeks with reblochon

• 1 large bunch of leeks (about 1 kg)
• 1 reblochon (about 500 g)

That’s all a single dish capable of feeding 4 gourmet people. At least, that’s the main thing. But here are some bonuses for bringing this dish to the world Next Level :

• 2-3 cloves of garlic (optional)
• 1 bottom of a glass of white wine (optional)
• A pinch of nutmeg (optional)

Leeks with reblochon recipe for lazy evenings

The hardest part of this recipe is washing and cutting the leeks.

For cooking, there are 3 options.

More patient people who like very tender leeks you can first cook them in sections in a pan over medium-low heat for 25 minutes. Halfway through cooking you can add the optional garlic cloves and the bottom of a glass of fine white. Once the cooking is to your liking, you can slide your preparation into a baking dish, and cut your reblochon (cut it into thin slices, or with the crust facing upwards if you cut it in thickness), allowing it to cook for 5 minutes in the grill position of the oven. . And this is all.

People who don’t have an oven, but it still tastes very good you can follow the first method, and just add the reblochon to melt in the pan. And this, always in thin slices or with the crust facing upwards, so that the cheese can melt well and spread throughout the preparation with taste and delight. You won’t have a gratin result, but it will still be delicious.

The busiest but still equipped people you can simply cut the leeks lengthwise (after obviously eliminating the ends), line them up in a baking dish and cover them with the reblochon (always in thin slices or with the rind facing upwards, so that the cheese can melt and distribute yourself adequately throughout the preparation with decadence and joy). Cook for 1 hour at 180°C for a firmer result than if you had pre-cooked it in a pan, but sometimes you don’t have time to mess around.

If you grate a little nutmeg before serving to give it extra flavor, we will not be responsible for anything. Protein lovers can add some smoked tofu (or bacon, did we really need to write that to think about it?), even if the reblochon already contains a generous layer of it. To be enjoyed accompanied by a green salad to clear your conscience and a beneficial thyme herbal tea. Enjoy your meal !

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