Leek Casserole À La Mornay
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg leek or fennel
- 1 lemon (s), sliced
- 1 teaspoon salt
- water
- 250 g cooked ham
For the sauce:
- 40 grams flour
- 40 g butter or mararine
- 0.5 liter ½ milk
- some salt and pepper, black
- 1 pinch (s) nutmeg
- 1 pinch (s) sugar
- 1 egg yolk
- 165 g cheese (e.. Emmentaler), rated
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cut the leek into pieces (fennel in thick slices) and pre-cook in salted water with lemon wedges for 5 minutes. Drain well.
- For the sauce, melt the butter, sweat the flour in it until golden yellow, then pour in the milk while stirring. Simmer gently for 10 minutes, remove from heat. Stir in 3/4 of the grated cheese and egg yolks. Season to taste with the spices.
- Pour vegetables and ham into a greased dish. Pour the sauce over it and sprinkle with the rest of the cheese. Baked in the oven for approx. 20 minutes at 230 ° C. Serve with fried potatoes.
- Tip: Take the leek with you when you buy bulk or weekly, chop, wash and freeze in portions. In this way you have it not only as a side ingredient but also for such dishes at hand and you only have to blanch it briefly instead of pre-cooking.
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