John Myers
Contents
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Ingredients
- 5 Rods Leek
- 10 Discs Cooked ham
- 50 g Butter
- 1 tablespoon Flour
- 100 g Sour cream
- 1 pinch Nutmeg
- 1 pinch Sugar
- Salt and pepper
- 4 tablespoon Freshly grated Parmesan
- 100 g Swiss Emmental
Instructions
- Clean the leek and cut away the greens. Save for further processing. Divide the remaining pieces and cook in water for about 15 minutes until soft.
- Remove, drain and wrap in ham. Put these pieces in a baking dish.
- Let the butter melt in a saucepan, stir in the flour, brown a little and then add a little leek water and bring to the boil. Stir in the cream and if the sauce is still too thick, dilute it with leek water. Season to taste with nutmeg, salt, pepper and possibly sugar.
- Sprinkle two tablespoons of Parmesan on the leek and then pour the sauce over it.
- Mix the rest of the Parmesan with the grated Emmental cheese and spread over the sauce.
- Bake in a preheated oven for about 40 minutes at 200 degrees. Turn on the grill for the last five minutes.
- Arrange the leek together with potatoes on preheated plates.
Nutrition
Serving: 100gCalories: 416kcalCarbohydrates: 9.8gProtein: 12.7gFat: 36.6g
