Oven baked Leek with Cheese and Ham

This is a tasty veggie that is underrated. Just prepare it this way and it is loucious.

The base is a roux with some Emmenthal cheese and wine and chicken stock. Cooked ham and slices of a rich cheese are the company of the leek.

Not much work to do. Just cook the roux and set it aside. The leek is cooked for 4 to 5 min to get soft, then cooled down. Wrapped in cooked ham slices and set up side in oven proof Cocottes (small ceramic pots). Rolled up slices of cheese are stuffed between the leeks. Then the roux toppes everything.

Measure the leek before cutting it. The pieces should not be higher then the pots. When the pieces are cooked, they tend to slide around and you will have to be careful wrapping them in ham.

Recipe for 2 cocottes ( 8 pieces of leek):

1 large leek

100 g cooked ham slices, 50 g cheese slices

2 tbsp butter, 2 tbsp flour, 50 ml white wine, 150 ml chicken stock, 50 ml double  cream, 30 g Emmenthal cheese, pepper, cayenne pepper, smoked paprika

Prepare the roux and pour 3 tbsp in each cocotte on the bottom.

Bake them at 200 C for 30 min. Serve with Baguette or rice.