Leeks au Gratin is a classic French comfort dish that showcases the country's love for simple, seasonal vegetables paired with rich dairy. The addition of Savoy ham reflects the tradition of using regional cured meats to add depth and celebrate local terroir.

In the Loire Valley, leeks are often baked with Gruyère and a splash of white wine. In Normandy, cream and butter are emphasized, while in the south, herbs like thyme and rosemary replace parsley. Each region adapts the cheese and aromatics to local tastes.

It is typically served hot as a main course or a hearty starter, accompanied by a crusty baguette or country bread, and sometimes a simple green salad. In many families it appears on Sunday lunch tables or as a comforting winter dish.

Leek gratin appears at family gatherings, especially during the winter months, and is a popular dish for fêtes de la Saint‑Jean, Christmas lunches, and regional fairs where local produce is highlighted.

Key ingredients include fresh leeks, high‑quality Savoy (or Bayonne) ham, aged French cheese such as Cantal or Comté, heavy cream, butter, and a touch of fresh parsley. These components reflect the classic French flavor profile.

It pairs beautifully with a simple green salad dressed with vinaigrette, a glass of dry white Burgundy, and classic side dishes like pommes vapeur (steamed potatoes) or a light ratatouille.

Common errors include over‑steaming the leeks, which makes them mushy, using too much cream leading to a watery gratin, and not securing the ham wrap, causing it to fall apart during baking. Follow the timing and secure with toothpicks for best results.

Steaming gently softens the leeks while preserving their delicate flavor and prevents them from drying out during the long bake. It also ensures the onion and garlic become tender without burning, creating a uniformly creamy texture.

Yes, you can steam the vegetables and assemble the bundles up to a day ahead. Keep the assembled dish covered in the refrigerator, then bake when ready. Leftovers store well refrigerated for two days or freeze for up to a month.

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