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Leek casserole

updated

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Ingredients for 4 servings:

  • 750 g potatoes, peeled and sliced
  • 750 g leek, cleaned, cut into rings
  • salt and pepper
  • 250 g ham, cooked, diced
  • 40 g butter
  • 30 g flour
  • ¼ liter of milk
  • ¼ liter beef broth
  • 125 g cheese (Emmental), coarsely grated
  • 1 tsp caraway seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Blanch the potatoes in boiling salted water for 5-7 minutes. Then blanch the leek in the water for 3 minutes. Melt 30g of butter, stir in the flour, and pour in the milk and stock, stirring constantly. Add the cheese and simmer gently over low heat, stirring constantly, until the cheese has melted. Season with salt, pepper, and caraway seeds. Grease a shallow baking dish with the remaining fat, spread the potatoes on top. Add the ham and half of the sauce. Arrange the leek on top, then spread the remaining sauce over the top. Bake in a preheated oven at 200°C for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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