German Leek Gratin or Casserole

leek gratin

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!

Ingredients Leek Gratin

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

Cooking Instructions

– 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.


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