Leek and Ham Gratin

Ingredients

• 4 pieces Leeks (white part only, cut in half lengthwise)
• 500 ml Whole milk (cold)
• 2 tablespoons Cornstarch (or 20 g)
• 1 pinch Salt
• 1 pinch Black pepper
• 1 pinch Nutmeg (optional)
• 30 g Butter (unsalted)
• 100 g Grated cheddar cheese (or Gruyère)
• 8 slices Cooked ham (Paris ham style, thin)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Instructions

1. Prepare the leeks

   Cut the white part of the leeks in half lengthwise, rinse them thoroughly and soak them in salted water for 20 minutes.

   Time: PT20M

2. Drain and dry

   Drain the leeks, dry them with a clean kitchen towel or paper towel.

   Time: PT5M

3. Mix cornstarch and milk

   In a bowl, whisk the cornstarch into the cold milk, add salt, pepper and a pinch of nutmeg.

   Time: PT2M

4. Cook the béchamel

   Pour the mixture into a saucepan, heat over medium heat while stirring constantly until thickened (about 10 minutes).

   Time: PT10M

5. Incorporate butter and cheddar

   Remove the saucepan from the heat, add the butter in pieces then the grated cheddar. Stir until the cheese melts completely.

   Time: PT3M

6. Wrap leeks in ham

   Take each half‑leek, wrap it in a slice of ham and roll gently to form a small roll.

   Time: PT5M

7. Assemble the gratin

   Place the leek‑ham rolls in a rectangular gratin dish, pour the béchamel evenly over them.

   Time: PT5M

8. Bake

   Bake the dish in a pre‑heated oven at 200°C for 20 minutes, until the top is nicely golden.

   Time: PT20M

   Temperature: 200°C

9. Finish and serve

   Remove the gratin, sprinkle with chopped fresh parsley and serve immediately, accompanied by a green salad.

   Time: PT2M

Nutrition Facts

Calories

330

Protein

15 g

Carbohydrates

20 g

Fat

18 g

Fiber

3 g