Leek is a typical vegetable for the fall and winter season. It’s a good vegetable for adding to soups, stews or casseroles. The German leek gratin is very easy to make and can be made with ham or without. Happy Cooking!
3 thicker leek
6 slices boiled ham (optional)
3/4 liter vegetable broth
6 slices cheese such as Swiss cheese
1 splash white wine
6 tbsp hot mustard or medium mustard mixed with some horseradish
100 ml sour cream or heavy cream
evtl. Butter und Mehl
– Prepare leek, cut each stalk into 12-15cm long pieces.
– Combine broth with wine in a pot and cook leek until “al dente’ (not too soft).
– Spread mustard on each slice of cheese.
– Remove leek from broth with a slotted spoon.
– Roll each leek first in ham then with the cheese.
– Grease a fire proof form and place leek into it.
– Pre-heat oven to 200 c or 175 F.
– Heat 1 tbsp butter, add 1 tbsp flour and pour in at least 100ml, whisk and bring to a boil, it should have thickened. If too thick add more broth. Add around the leek.
– Instead the flour sauce you can add some sour or heavy cream directly around the leek. Don’t pour anything over the leek.
– Bake in oven until cheese is melted and turned golden.
Serve with boiled potatoes.