Cheese and leek casserole

Ingredients for 4 servings:

• 1 kg leek
• 2 tbsp butter
• salt and pepper
• 400 ml vegetable stock
• 200 g processed cheese with herbs
• 200 g whipped cream
• 400 g roast pork, cold
• 50 g cheese, grated (Emmental)
• ½ bunch chives

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

The oven does most of the work

Trim and wash the leeks, then cut diagonally into 2cm-wide pieces. Heat 1 tablespoon of butter in a saucepan and fry the leeks, season with salt and pepper, and pour in the vegetable stock. Cover and simmer for 5 minutes, then drain, reserving the stock. Mix the stock with the processed cheese and cream and reduce for about 10 minutes until creamy. Season with salt and pepper. Preheat the oven to 200°C (400°F). Cut the roast into thin slices. Layer the leeks and roast in a baking dish greased with the remaining butter. Pour over the cheese sauce and sprinkle with Emmental cheese. Bake the casserole for 15 minutes until golden brown. Meanwhile, rinse the chives, pat dry, and cut into wide rolls. Sprinkle over the finished casserole after baking. We like to serve it with farmhouse bread.