Leek gratin with ham and Gruyère cheese

Leek gratin with ham and Gruyère cheese

Total: 1 hr | Active: 25 min.
gluten-free
Nutritional value / people: 444 kcal
, Fat: 31 g
, Carbohydrate: 10 g
, Protein: 28 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Gratin

1 kg leek, , cut in half lengthways and then into 8-cm-long pieces
salted water, boiling
200 g ham, thinly sliced
200 g grated Gruyère

Sauce

1 ½ dl full cream
2 pinches salt
a little pepper
a little nutmeg
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How it's done

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Gratin

Cover and cook the leeks briefly in a little salted boiling water until soft. Drain, and place half in a greased, wide, ovenproof dish. Mix the ham and grated cheese, spread half over the leeks. Place the rest of the leeks on top, then scatter over the remaining ham and cheese.

Sauce

Mix the seasoning into the cream and pour over the gratin.

Gratinate for approx. 35 mins. in the centre of an oven preheated to 200°C.

Good to know
Serve with: Boiled potatoes in their skins.

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