Easy Leeks and Ham Rolls with Béchamel Sauce

🛒Ingredients (Grocery List)

• 12 slices cured Ham

• 12 slices Emmental or Swiss Cheese

• 4 large Leeks

• 3 tbsp Butter, plus extra one to butter the baking dish

• 1/4 cup all-purpose Flour

• 2 cups of Milk

• 1 cup shredded Gruyère, Swiss or Cheddar Cheese

• 1/4 tsp Ground Nutmeg

• Salt and Pepper

• 1/4 chopped flat leaves Parsley

🍴Serves: 4

⏰Prep Time: 45 min

⏱️Cook Time: 50 min

🥣Instructions

1. Cut the greenest hard parts of the Leeks and wash toughly making sure that you rinse out the soil from between the leaves. If your Leeks are long cut them in half.

2. In a large pot bring Water to boil with 1 tablespoon of Salt. Put in the Leeks and cook them for 5 to 10 minutes. Drain on the colander. Then let the Leeks cool down fully. Gently squeeze them to remove any excess water, or the sauce will be too runny in the end.

3. Make the Béchamel sauce: In a medium heavy duty pot melt the Butter. Add the Flour and, using a wooden spoon or a whisk, mix until a gold and thick paste forms. Using a whisker incorporate a cup of Milk. When there are no lumps in the mixture, pour in the rest of the Milk and heat. Whisk until the sauce is thickens and becomes velvety smooth. Let it simmer for 2 to 3 minutes stirring frequently. Add the 1/2 cup of Cheese and whisk. Season the sauce with Nutmeg and Salt and Pepper to taste.

4. Preheat the oven to 400 degrees. Make the leek rolls now. Top a slice of Ham with a slice of Cheese, 1/2 tablespoon of Béchamel and a cooked Leek. Season with pepper. Roll the leek up. Grease a oven baking dish with Butter. Pace the rolls in the baking dish and assembly the remaining rolls. Arrange then neatly in the dish.

5. Pour the remaining Béchamel sauce on top. Then sprinkle with the remaining Cheese. Cover with aluminum foil and bake for about 15-20 minutes. Take off the foil and continue baking until the Cheese becomes gold, which will take another 10-15 minutes.

6. Sprinkle with chopped Parsley and serve hot.