Leek walnut gratin

Name: Leek walnut gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 5 Leek (leek; approx. 1,3 kg); 7-10 Tbsp Salt; 100 g cooked ham; 100 g Walnut kernels; 200 g Cream cheese extra light (5 % fat absolute); 1 egg (size M); 7-10 Tbsp Pepper; 1 TEASPOON Sweet peppers; 1/2 bunch Chives; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

5 Leek (leek; approx. 1,3 kg)
7-10 Tbsp Salt
100 g cooked ham
100 g Walnut kernels
200 g Cream cheese extra light (5 % fat absolute)
1 egg (size M)
7-10 Tbsp Pepper
1 TEASPOON Sweet peppers
1/2 bunch Chives
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the leek sticks into pieces of about 5 cm length. Cut the remaining leek into fine strips. Cook the leek pieces in bubbling salted water for about 10 minutes until al dente, blanch the leek green for about 1 minute.
2
In the meantime, dice the ham. Chop the walnuts, except for something to garnish. Mix cream cheese with egg. Fold in ham and walnuts. Rinse the leek pieces and greens with cold water and drain.
3
Stir the leek green into the cheese mixture. Season with salt, pepper and paprika. Grease the casserole dish. Place the leek pieces in the dish and spread with the cheese mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.
4
Sprinkle the remaining walnuts over the gratin 5 minutes before the end of the cooking time. Wash the chives, dab dry and cut into small rolls. Sprinkle chives rolls over the gratin.