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Leek Gratin   Recipes with Bärlauch Frischblatt Granulat (Bear's Garlic Fresh-Leaf Granulate) or Bärlauch Bio Granulat (Bear's Garlic Bio Granulate): Leek Gratin - 150 g wholemeal bread - 1/4 l milk - 750 g leeks or shallots - a little butter - 150 g crème fraîche - 150 g grated cheese - 1 teaspoonful sesame seeds - onion shoots - salt - pepper - thyme - Bärlauch Frischblatt Granulat Cut the wholemeal bread into cubes, pour the hot milk over them and allow to soak in. Scrub the leek, cut into rings and braise with a little butter for approx. 5 minutes, then mix with the crème fraîche and soaked bread. Add onion shoots, salt, pepper, thyme and Bärlauch Frischblatt Granulat to taste and fill into a greased gratin form. Sprinkle with the grated cheese and sesame seeds and bake at 200°C for about 30 minutes.     « print « back « top