Leek and ham gratin

Name: Leek and ham gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 Leek (leek; approx. 1 kg); 7-10 Tbsp Salt; 150 g Chanterelles; 2 TABLESPOONS Oil; 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 6 discs (approx. 300 g) cooked ham; 50 g Gruyère cheese; 1 collar Chervil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 Leek (leek; approx. 1 kg)
7-10 Tbsp Salt
150 g Chanterelles
2 TABLESPOONS Oil
250 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
6 discs (approx. 300 g) cooked ham
50 g Gruyère cheese
1 collar Chervil

Directions

1
Preparation Clean, wash and cut the leek into pieces of about 10 cm. Cook in boiling salted water for about 8 minutes. Clean and wash the chanterelles. Heat the oil and fry the mushrooms in it. Add cream and 100 ml vegetable water, bring to the boil. Stir in sauce thickener, bring to the boil again. Season with salt, pepper and nutmeg.
2
Remove the leek with a skimmer and rinse with cold water. Drain well. Cut ham into wide strips. Wrap the leek around it. Place the leek in a round casserole dish. Pour on mushroom cream sauce, grate cheese over it and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes. Sprinkle with chervil leaves