Rolls of leek au gratin

Name: Rolls of leek au gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 kg Leeks (leek); 7-10 Tbsp Salt; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 200 ml Vegetable broth; 200 ml Milk; 100 g Cream processed cheese; 7-10 Tbsp Pepper; 100 g Raclette cheese; 8 discs (approx. 250 g) cured roast ham from the previous day (alternatively roast cold cuts); 1 bunch of parsley; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 kg Leeks (leek)
7-10 Tbsp Salt
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
200 ml Vegetable broth
200 ml Milk
100 g Cream processed cheese
7-10 Tbsp Pepper
100 g Raclette cheese
8 discs (approx. 250 g) cured roast ham from the previous day (alternatively roast cold cuts)
1 bunch of parsley
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the leek into pieces of about 10 cm. Cook in boiling salted water for about 5 minutes. Remove and drain well. Melt the fat in a pot. Stir in flour and sweat briefly.
2
Add the stock and milk while stirring. Bring to the boil, boil for 3-5 minutes. Stir in processed cheese and season to taste with salt and pepper. Grate cheese. Wrap the leek pieces with roast and put them into a large greased casserole dish or 4 small moulds.
3
Pour sauce over it and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Wash parsley, shake dry, pluck leaves from the stalks and chop.
4
Sprinkle parsley over the finished casserole.