Ham leek rolls gratin

Name: Ham leek rolls gratin
Prep time: 25 min
Cook time: 30 min
Yield: 4
Cuisine: Québécoise
Ingredients: 6 leeks about 6 ” long, the outer layer removed; White wine; 12 slices of Black Forest ham (take 24 if slices are small); 2 tablespoons butter; 2 garlic cloves, finely chopped; 1/4 cup flour; 2 1/2 cups milk; 1/2 teaspoon Italian spices; 1 cup grated mozzarella cheese; 2 cups grated Gruyère cheese

Preparation 25 min
Cooking 30 min
Servings 4
Freezing Absolutely

Sometimes in life, I want to roll leeks in ham, bury them under a béchamel sauce and then gratin it. You know, I like to eat light! A different dish that stands out! It is gentle on the tongue, it melts in the mouth and it will make your taste buds explode.

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Ingredients

6 leeks about 6 ” long, the outer layer removed
White wine
12 slices of Black Forest ham (take 24 if slices are small)
2 tablespoons butter
2 garlic cloves, finely chopped
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon Italian spices
1 cup grated mozzarella cheese
2 cups grated Gruyère cheese

Preparation

Preheat the oven to 400 °F.
In a large saucepan filled with salted boiling water, cook leeks for 5 minutes. Remove from water, put in colander and let drain for about 5 minutes.
Gently cut in half lengthwise and place on a baking sheet, cut side up. Sprinkle with a thin stream of white wine and season with salt and pepper. Roll each piece of leek with a slice of ham and place in a baking dish. Set aside.
Prepare the béchamel : in a nonstick saucepan heated to medium heat, melt the butter and add the garlic. Cook for 2 minutes, stirring.
Add the flour and mix to form a roux. Cook for 2 minutes, stirring.
Add a little milk and whisk to remove chunks. Add the rest of the milk, the Italian spices then season with salt and pepper. Continue cooking for 4 to 5 minutes, stirring, to thicken the sauce slightly.
Remove the sauce from the heat, add the mozzarella and mix for 2 minutes to melt. Pour the sauce over the leek/ham rolls.
Place in the oven and cook for 10 minutes. Remove from oven, bury with Gruyère and return in the oven. Put the oven to BROIL and cook for 2 to 3 minutes or until the cheese is golden on top! Let stand a few minutes before eating.

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Henry Pellé Morogues 2015

Richness, opulence, amplitude... in short the jackpot for this wine from the Menetou Salon located in the center of the Loire. Les Morogues cuvée from the Domaine Henry Pellé offers notes of lemon confit, gunflint and freshly cut herbs. We love its oily texture for béchamel, we like its citrus side for its freshness and the balance it brings to this agreement. A hint of summer in this early winter of November! See the product

Arrakis, Brouhaha, 4.5%

With notes of lemon, herbs, pepper and conifers, this season with pepper dunes will be the wind of freshness that will cut into the fat of the dish. The peppery and resinous aromas of pepper dunes will support the recipe to accentuate the seasoning. Very dry and low in alcohol, it will only ask to be drunk with a big swig between each bite of this decadent gratin. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Henry Pellé Morogues 2015

Arrakis, Brouhaha, 4.5%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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