Summary

Ingredients

• 3 leeks (large, thick)
• 6 slices cooked ham
• 6 slices Emmentaler
• 6 tablespoon mustard, hotter
• 0.75 liter ¾ vegetable stock
• 1 shot white wine
• 100 ml sour cream or sweet cream
• possibly butter and flour

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Instructions

1. Clean the leek, remove the tuft and cut each stick into 12-15 cm long pieces. Do not overcook these pieces in the broth with the dash of wine.
2. Meanwhile spread the cheese on a board and brush with the mustard. Remove the leeks from the broth, wrap first with a slice of cooked ham, then with the coated cheese and place in a buttered casserole dish.
3. Now either pour some broth with cream or sour cream or cook a sauce from part of the broth, some butter and flour and pour it around the rolls (not on top!)
4. Then bake the whole thing in the 200 ° C oven until the cheese turns brown or runs.
5. The dish can also be prepared vegetarian without boiled ham.