Gratinated heps rolls with celery, potato cheese sauce

Peel the potatoes, boil or steam with pinch of salt, drain.

Cut off the bottom of the celery, pick the leaves off, just keep branches, wash well and peel the upper side with a peeler until the threads are off.

Cut them into equal pieces as long as a stump of chicory.

Steam them for 5 minutes, pat dry.

Divide them over the 8 slices of ham, roll up and divide into a baking dish.

Do you do it without the ham? Then cut a washed leek completely lengthwise, steam until tender and roll these strings around the celery.

Do not put them up too short so that there is still a lot of potato sauce in between.

Mix the potatoes with the milk, butter, pepper, salt and snuff musknut with a hand blender, add half of the cheese, you have to obtain a fairly running puree.

Pour over the heps rolls, sprinkle the rest of the cheese over it and gratine 25 "at 210 °.