Leeks and bread casserole

Name: Leeks and bread casserole
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Leeks (leek); 30 g Butter or margarine; 1 TABLESPOON Flour; 200 ml Milk; 1 TABLESPOON Instant vegetable stock; 100 g Cheese rasp (reduced fat, 17 % fat absolute); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 8 discs (200 g) cooked ham; 8 discs (50 g each) Wholemeal farmhouse bread; 7-10 Tbsp chopped parsley; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Leeks (leek)
30 g Butter or margarine
1 TABLESPOON Flour
200 ml Milk
1 TABLESPOON Instant vegetable stock
100 g Cheese rasp (reduced fat, 17 % fat absolute)
7-10 Tbsp Salt
7-10 Tbsp black pepper
8 discs (200 g) cooked ham
8 discs (50 g each) Wholemeal farmhouse bread
7-10 Tbsp chopped parsley
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the leek into rings. Melt the fat in a pot and sauté the leek in it. Dust with flour and sweat briefly. Gradually add 350 ml water and milk while stirring. Bring to the boil, stir in broth. Simmer for 6-8 minutes. Stir from time to time.
2
Stir 75 g cheese bit by bit into the sauce, season with salt and pepper. Fold the ham around 1 slice of bread. Layer ham sandwiches and sauce in a greased casserole dish. Sprinkle with 25 g cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Serve sprinkled with parsley