Name: Gratin of Leek and Ham Rolls (Roulades au Gratin)
Cuisine: French
Ingredients: 1 medium onion, finely chopped, stewed without coloring in butter for about ½ hour; Lemon, salt, pepper, butter; 12 medium leeks (about 2 pounds); 1 heaping tablespoon chopped parsley or fines herbes; 1 pound small zucchini, coarsely grated or passed through medium blade of Mouli-juliènne, salted in layers, and squeezed free of all excess liquid; ½ pound mushrooms, passed through medium blade of Mouli-juliènne or coarsely grated; Bay leaf, thyme; Salt, pepper, hint of nutmeg; Butter, well chilled; 3 ounces (1 cup) grated cheese (half Parmesan, half Gruyère); 1 quart milk; 2 tablespoons butter; 3 tablespoons flour; 6 slices cooked ham; ½ cup heavy cream; 1 heaping tablespoon green peppercorns (parboiled for a few seconds if fresh vacuum-packed or frozen)

Preparation info

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

12 medium leeks (about 2 pounds)
1 pound small zucchini, coarsely grated or passed through medium blade of

Method

Trim the tough extremities from the leek greens, slit several times from the white section, piercing at point just below the formation of the leaves up through the leaves, soak, cut white and light-green sections into lengths corresponding to the size of the ham slices, tie into a bundle (the green tops will serve for soups or bouquets garnis) and cook in lightly boiling salted water until bare