Leek and Ham Gratin
Leek and Ham Gratin is a easy French recipe that serves 4. 330 calories per serving. Recipe by La Cuisine de Lynoucha on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $7.65 total, $1.91 per serving
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
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
Drain and dry
Drain the leeks, dry them with a clean kitchen towel or paper towel.
Time: PT5M
Mix cornstarch and milk
In a bowl, whisk the cornstarch into the cold milk, add salt, pepper and a pinch of nutmeg.
Time: PT2M
Cook the béchamel
Pour the mixture into a saucepan, heat over medium heat while stirring constantly until thickened (about 10 minutes).
Time: PT10M
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
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
Assemble the gratin
Place the leek‑ham rolls in a rectangular gratin dish, pour the béchamel evenly over them.
Time: PT5M
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
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
Dietary info: gluten-free, high protein, low-carb, low-calorie
Allergens: milk, cheese
Ingredient Substitutions
- Instead of Whole milk: semi-skimmed milk, almond milk
- Instead of Cornstarch: wheat flour, arrow-root
- Instead of Butter: margarine
- Instead of Grated cheddar cheese: Gruyère, Emmental
- Instead of Cooked ham: smoked turkey, bacon
- Instead of Fresh parsley: chives, tarragon
Equipment Needed
- Chef's knife
- Cutting board
- Large saucepan or stockpot
- Colander
- Saucepan for béchamel
- Whisk
- Rectangular gratin dish
- Oven
- Spatula or wooden spoon
- Aluminum foil (optional) (optional)
Critical Steps — Do Not Skip
- Soak the leeks for 20 minutes to remove bitterness.
- Cook the béchamel until thickened without lumps.
- Baking: monitor the gratin’s color.
Chef Tips from the Video
- Replace cheddar with Gruyère for a more authentically French flavor.
- Add a pinch of fresh thyme to the béchamel for extra aroma.
- Serve with a mustard vinaigrette to contrast the richness of the gratin.
Troubleshooting
Lumpy béchamel
Blend the sauce with an immersion blender or whisk vigorously while adding a little cold milk.
Gratin not browned enough
Extend baking by 3‑5 minutes or use the oven broiler at the end.
Leek rolls unroll
Wrap the ham tighter and secure with a toothpick if needed.
Storage
Refrigerator: Store the gratin in an airtight container for 3 days.
Freezer: Not recommended; cheese texture degrades.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the béchamel and leek rolls the day before, keep refrigerated and bake the same day.
- The gratin reheats well in a 180°C oven for 10 minutes.
Last updated: August 21, 2026
