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Leek casserole

Category:	Lunch
Sub-Category:	Casseroles
Difficulty/Costs:	medium/manageable
Number of people:	12
Ingredients:	2,500 g potatoes 2.500 g leek 750 g cooked ham 100 g flour 100g butter ¾ l milk ¾ l broth 400 g grated Emmental 2 tbsp. Cumin whole Salt Pepper Butter for the baking dish

Preparation:

Wash the potatoes, cook and then rinse with cold water and cut into slices. Wash the leeks cut into thin rings and wash thoroughly. Be aware; there might be a lot of sand in the leek, you need to wash it all out. Grease the baking dish and put a layer of potatoes at the bottom. Cut the cooked ham into cubes and sprinkle it over the potato slices. For the béchamel sauce, melt the butter and stir in the flour. Deglaze, season and bring to a boil. Add milk and broth to the roux as needed. Stir the cheese into the sauce and spread half of it over potatoes and ham. Blanch the sliced leeks for about 3 to 4 minutes in boiling salted water. Remove the slices and spread over the potatoes as well. Pour the remaining sauce over and bake at 200 ° C for 30 minutes. If you can’t cook the ham, you could use Kassler just as well. This is very suitable and gives the dish a nice taste.