One of the many pleasures of living with Hannah was her passion for cooking and good food. This was a common winter dish served at her home growing up. I know it's still summer but really, when the craving hits, there is no season to dictate what one could or should eat when all the ingredients are readily available all year round.
Ingredients:
6 Leeks
6 slices of cooked ham
1/4 c butter
2 T flour
3 cups milk
300 g Gruyere or Emmental cheese, grated (100 g set aside for broiling)
salt
nutmeg
Directions:
Cut off green part of the leek. Wash thoroughly.
Boil in salted water till tender. Discard first layer of the leek.
Roll a piece of ham over each of leek. Arrange in a baking dish.
Cheese Bechamel Sauce:
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Add the milk to the butter mixture 1 cup at a time. Add cheese whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg. Pour sauce over the ham and leek rolls. Bake at 375 degrees, till sauce is boiling. Add more cheese on top and broil till a light brown crust is formed. Best if served with mashed potatoes.
*Jamon Serrano would be amazing for this recipe as well. Gives it a more robust flavor*
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