Cut bread into slices, spread with butter. Roast in the oven at 200 degrees (gas: level 3) for 3 minutes. Cut the leek into pieces, let it rest. Add leek, sauté. Grate cheese. Separate eggs. Mix egg yolks, cheese and whipped cream. A little trick: so that the finished casserole does not collapse: mix a tbsp. cornstarch into the egg-whipped cream-cheese mixture. Fold in stiffly beaten egg white, season. Grease gratin dish.
Pour 1/2 of the cheese mixture into it. Spread bread and leek mixture evenly on top. Pour the rest of the cheese mixture on top. Bake at 175 degrees for about 40 minutes. Sprinkle with herbs.
Leeks do not like water. Washing destroys nutrients.
Fiber, vitamins, egg whites – the bread casserole contains everything that makes a meal healthy. Especially vitamins. Leeks provide them: vitamins A, E, C and vitamins of the B group. To preserve them, gently rinse the vegetables: separate the green parts with a longitudinal cut and swish them a few times in water. Only then cut into rings. Under no circumstances put the rings in water, the nutrients will be mostly washed out. In addition, you should also cook the green leaves, because they contain more vitamins than the white ones.
Fiber : 1 hour
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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