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Vegetarian, Northern, Eastern and Western France

Leek and Comté Clafoutis

Leek and Comté clafoutis is a savory baked dish for 4, ready in 55 minutes, rated easy, and costing about €1.60 per serving. The key to success is cooking the leeks until soft and draining off any extra water before covering them with batter, for a soft texture that still slices cleanly.

A savory leek and Comté clafoutis is soft, mild, and comes together without rolling out any dough.

Leek and Comté Clafoutis
Total time
55 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
390 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

This clafoutis has the mellow sweetness of slowly cooked leeks wrapped in a light, eggy batter that puffs gently in the oven. Comté adds a bit of character without overpowering the leeks, and a pinch of nutmeg rounds everything out. It's a comforting dish, easy to eat, and it works just as well for kids as for adults.

Make this clafoutis on a weeknight when you don't feel like rolling out pastry. It comes together in one dish, with no crust to blind bake, leaving you time to toss a salad while it's in the oven. It also works well for a light Sunday dinner, served warm with a simple green salad.

The ingredients

4 people

Fruits and vegetables

  • Leeks 800 g
  • Green salad 1

Dairy

  • Grated Comté cheese 100 g
  • Eggs 4
  • Milk 30 cl
  • Butter 30 g

Pantry

  • Flouroften in the pantry 80 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Wash the leeks, slice them into rounds, and let them soften in butter, covered. 15 min

    Stir often and add a spoonful of water if they start to stick.

  2. Whisk together the flour, eggs, and milk until smooth, then add the nutmeg, salt, and pepper.

    Pour the milk gradually onto the flour, this keeps the batter lump free.

  3. Butter a baking dish and spread the leeks and half the Comté over the bottom.

    Drain the leeks if they released water, for a firmer clafoutis.

  4. Pour in the batter, scatter the rest of the Comté on top, and bake at 180°C. 35 min

    The clafoutis will puff up then settle a bit, that's normal.

  5. Make the vinaigrette, dress the salad, and serve the clafoutis warm.

    A few drops of lemon in the salad pair very well with the leeks.

Our tips to get it right

  • Slice the leeks into thin, even rounds so they all soften at the same rate instead of staying crunchy in spots.
  • Always cook the leeks covered over low heat, they should turn tender without browning.
  • Let the batter rest for a few minutes before pouring it in, it thickens slightly and coats the leeks better.

The variations

  • Swap the Comté for Gruyère or Emmental if that's what you have, the result stays close to the original.
  • For a richer version, cook some diced bacon along with the leeks, it makes the dish heartier.
  • For kids, slice the leeks extra fine and blend part of the cooked leeks before mixing them into the batter, for a smoother texture.

What to serve it with

  • Green salad with vinaigrette
  • Thin slices of ham
  • Vegetable soup to start

Storage

The clafoutis keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, cut into portions. Reheat it gently in the oven or microwave so it stays soft.

Questions about this dish

Can you make this clafoutis ahead of time?

Yes, bake it in the morning and reheat gently before serving at night. It's also good cold, for a picnic or packed lunch.

Do you need to drain the leeks before baking?

Yes, especially if they released a lot of water while cooking. A soggy base takes longer to bake and won't hold together as well.

Can you use a different flour?

You can use a gluten free flour blend meant for savory baking, in the same amount. The texture will be slightly less tender but the clafoutis still works.

Does this clafoutis freeze well?

Yes, once it's completely cooled and cut into portions. Thaw it in the fridge, then reheat in the oven to bring back its soft texture.

How long does it take to make a leek and Comté clafoutis with a side salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a leek and Comté clafoutis with a side salad?

About 390 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a leek and Comté clafoutis with a side salad cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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