Easy Ham And Leeks Rolls
Here’s a creative take on the Belgian chicory rolls classic: my creamy easy ham and leeks rolls au gratin in cheese sauce...
Ingredients
- 12 slices cured ham
- 12 slices Emmental cheese
- 2 lbs fresh leeks (900 g)
- 1 tbsp unsalted butter
- 1 cup whole milk (240 ml)
- a handful grated cheese
- 1 tbsp plain flour
- nutmeg
- pepper
- salt
Instructions
-
Trim and rinse the leeks. Then chop the leeks into 12 to 16 even pieces about 3 inches (7,5 cm) in length.
-
Then steam the leeks. I used a pasta pan, placed the leeks on the bottom of the basket and then added an inch (2,5 cm) of water.
-
Bring the water to a boil over medium-high heat. Then steam the leeks for 30 minutes until soft.
-
You can also prepare them in a steam basket or steam oven. If you can't steam, then boil the leeks.Then let the leeks cool down fully. Gently squeeze them to remove any excess water (otherwise the sauce will become too runny). Melt the butter in a small pan.
-
Then add the plain flour and whisk well.
-
Let the mixture bake for a minute to get rid of the floury taste. Then pour in the milk little by little. Whisk constantly over medium-low heat.
-
The bechamel sauce will thicken as you go.
-
Season it with pepper, salt and nutmeg in the end. You should end up with a pretty runny sauce. Make the leek rolls now. Top a slice of ham with a slice of cheese and a cooked leek. Season with pepper.
-
Roll the leek up. Place it in a large baking dish and assemble the remaining rolls. Arrange them neatly in the dish.
-
Pour the bechamel sauce on top. Then sprinkle with the grated cheese.
-
Grill the leeks under a hot grill for a couple of minutes until the cheese has melted. Serve hot.
