Porree-Schinken-Auflauf

Ingredients

• 4 stalks leek
• 8 slices cooked ham
• 300 ml heavy cream (at least 30% fat)
• 5 eggs
• Salt
• Pepper (freshly ground)
• nutmeg
• fat (for greasing the pan)
• 150 g grated cheese (e.g., Gouda, Emmental)

Instructions

1. 1.

   Wash the leeks, shake dry, trim and cut off the white‑light green ends. Halve them and wrap each half with a slice of cooked ham. Cut the remaining leek greens into strips. Whisk the cream with the eggs and season with salt, pepper and nutmeg.

2. 2.

   Arrange the leek sticks in a greased baking dish, sprinkle with the leek strips and pour over the egg‑cream mixture. The leeks should be covered to about 3/4. Sprinkle with cheese and bake in a preheated oven at 200 °C (fan 180 °C; gas: level 2–3) for about 25–30 minutes until gratinated. Remove and serve from the dish.