Leek Gratin in Cream Sauce

20230708 #breakfastdiary 780, 25°C/cloudy 1. Mix 2T cream soup, 2T milk, 1/2T grated garlic, 2T parmesan cheese, 1/2T wholegrain mustard, and herbs to make the sauce. (Adjust the thickness by adding more milk.) 2. Cut the leeks, arrange them neatly, pour the sauce over, and bake at 180°C for 30 minutes. 3. Take it out of the oven, sprinkle with parmesan cheese, and bake again at 200°C for 20 minutes. 1. For the roux: melt butter in a pan and stir in flour in two additions, using a 1:1 butter-to-flour ratio. 2. The roux-to-milk ratio is 1:7 — pour the milk into the roux and stir to loosen it. Season with salt and pepper to taste.