Leek gratin

Name: Leek gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Rods (approx. 1,2 kg) Leek; 7-10 Tbsp Salt; 30 g Butter or margarine; 30 g Flour; 250 ml Broth; 250 ml Milk; 30–40 g grated horseradish (glass); 7-10 Tbsp Pepper; 12-16 discs (approx. 180 g) Kasseleraufschnitt; 100 g grated Emmental cheese; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Rods (approx. 1,2 kg) Leek
7-10 Tbsp Salt
30 g Butter or margarine
30 g Flour
250 ml Broth
250 ml Milk
30–40 g grated horseradish (glass)
7-10 Tbsp Pepper
12-16 discs (approx. 180 g) Kasseleraufschnitt
100 g grated Emmental cheese
7-10 Tbsp Grease

Directions

1
Clean and wash the leek, cut off the dark green ends and use them for other purposes. Cut the leeks into 8-10 cm long pieces. Cook the pieces in boiling salted water for about 15 minutes.
2
Heat 30 g of fat in a pot, sweat flour in it while stirring. Add stock and milk while stirring, bring to the boil and simmer at medium heat for about 5 minutes. Stir horseradish into the sauce and season with salt and pepper.
3
Put the leek on a sieve, rinse under cold water and drain well. Wrap one slice of cured pork loin around each leek stick and distribute in 4 greased gratin dishes. Pour horseradish sauce over them and sprinkle with cheese.
4
Gratinate in the preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for 20-25 minutes.