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🍽️ Crispy Leek and Ham Bread Casserole

498 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• leek 2 pc.
• boiled ham 200 g
• baguette 1 pc.
• butter 5 tbsp
• salt pinch
• wheat flour, Type 405 1 tbsp
• whipping cream 200 ml
• vegetable broth 200 ml
• pepper, black ground pinch
• nutmeg, ground pinch
• Emmentaler grated 150 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Cut an onion in half and peel off the skin.
3. 3. Dice the peeled onion into small cubes.
4. 4. Slice the leek lengthwise and remove the tough root end.
5. 5. Cut the leek into thin strips.
6. 6. Rinse the leek strips in a sieve under running water.
7. 7. Let the leek drain well.
8. 8. Cut the ham into coarse cubes.
9. 9. Cut the baguette into coarse cubes.
10. 10. Melt three tablespoons of butter in a large frying pan over high heat.
11. 11. Fry the bread cubes in the hot butter for about four minutes.
12. 12. Remove the golden brown bread cubes from the pan and set them aside.
13. 13. Season the removed bread cubes with a little salt.
14. 14. Heat two tablespoons of butter in the same pan over medium heat.
15. 15. Add the onion cubes and the leek to the pan.
16. 16. Sauté the vegetables for about five minutes until soft and translucent.
17. 17. Dust the sautéed vegetables with a spoonful of flour.
18. 18. Deglaze the flour with cream and vegetable broth.
19. 19. Season the sauce generously with salt, pepper, and a pinch of nutmeg.
20. 20. Add the ham cubes and the prepared bread cubes to the pan.
21. 21. Mix all ingredients in the pan thoroughly.
22. 22. Pour the entire mixture into a fireproof casserole dish.
23. 23. Cover the surface generously with grated Emmental cheese.
24. 24. Bake the casserole in the preheated oven for about twenty minutes until golden brown.

Nutrition per serving

• kcal: 498
• Protein: 23 g · Fett/Fat: 32 g · Carbs: 25 g