Leek with cheese sauce

Name: Leek with cheese sauce
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g Potatoes; 7-10 Tbsp Salt; 200 g Leeks (leek); 1 TEASPOON Butter or margarine; 1 TEASPOON Flour; 4 TABLESPOONS Whipped cream; 1 (25 g) Corner processed cheese preparation (50% fat in dry matter; cream flavour); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp a few stalks of chives; 15 g medieval Gouda cheese; 30 g Salmon ham slices

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g Potatoes
7-10 Tbsp Salt
200 g Leeks (leek)
1 TEASPOON Butter or margarine
1 TEASPOON Flour
4 TABLESPOONS Whipped cream
1 (25 g) Corner processed cheese preparation (50% fat in dry matter; cream flavour)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp a few stalks of chives
15 g medieval Gouda cheese
30 g Salmon ham slices

Directions

1
Peel, wash and halve the potatoes. Cook in boiling salted water for 15-20 minutes. In the meantime clean and wash the leek and cut it into bite-sized pieces. Cook in 100 ml boiling salted water for about 5 minutes.
2
Then drain and store the stock. Melt the fat for the sauce. Sweat flour in it. Add stock and cream while stirring constantly, bring to the boil. Melt cheese triangle in it. Season to taste with salt, pepper and nutmeg.
3
Wash the chives and cut into small rolls. Grate the gouda. Fill prepared vegetables and ham into a small form. Spread the sauce on top. Sprinkle with gouda. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 12 minutes.
4
Serve sprinkled with chives.