Summary

Ingredients

• 750 g potato (s), peeled, sliced
• 750 g leek, cleaned, cut into rins
• salt and pepper
• 250 g ham, cooked, diced
• 40 g butter
• 30 grams flour
• 0.25 liter ¼ milk
• 0.25 liter ¼ beef broth
• 125 g cheese (Emmentaler), coarsely rated
• 1 teaspoon caraway seeds

Print Recipe Pin Recipe

Instructions

1. Blanch the potatoes in boiling salted water for 5-7 minutes. Then blanch the leek for 3 minutes in the water.
2. Melt 30 g butter, stir in the flour and add milk and broth, stirring constantly. Add the cheese and cook everything gently over a mild heat while stirring until the cheese has melted. Season with salt, pepper and caraway seeds.
3. Spread the remaining fat on a flat baking dish and spread the potatoes on top. Put the ham and half of the sauce on top. Spread the leek on top, spread the rest of the sauce over the top. Bake in a preheated oven at 200 ° for 30 minutes.