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Leek and Ham Gratin
A hearty gratin of leeks wrapped in ham, topped with a light cheddar béchamel. Simple, quick and perfect with a small winter salad.
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Cost Breakdown
Critical Success Points
- • Soak the leeks for 20 minutes to remove bitterness.
- • Cook the béchamel until thickened without lumps.
- • Baking: monitor the gratin’s color.
Safety Warnings
- • Handle the hot oven (200°C) with kitchen gloves.
- • The béchamel is very hot; avoid splatters.
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