Mes Poireaux Gratinés AU Jambon DE Savoie - C'est Extra ! et pas cher sur Gourmandises TV
Mes POIREAUX GRATINÉS AU JAMBON DE SAVOIE - C'est EXTRA ! et pas cher sur Gourmandises TV is a medium French recipe that serves 2. 840 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cuisine on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $12.20 total, $6.10 per serving
Ingredients
- 2 pieces Leeks (Medium size, root trimmed, white part left intact, cleaned thoroughly)
- 1 piece Onion (Yellow onion, quartered)
- 4 cloves Garlic (Halved)
- 4 slices Savoy Ham (Smoked, thin (1‑2 mm) but substantial slices)
- 150 g Grated Cheese (Aged Cantal; can substitute Comté, Emmental, Gruyère)
- 20 cl Heavy Cream (Full‑fat whipping cream)
- 20 g Butter (Softened, for greasing the baking dish)
- 2 tablespoons Parsley (Fresh flat‑leaf, chopped)
- to taste Salt (Sea or kosher salt)
- to taste Freshly Ground Black Pepper (Adds zing)
Instructions
Prepare Vegetables
Trim the roots off the leeks, keep the white part intact, split them lengthwise and wash thoroughly. Quarter the onion and halve the garlic cloves. Snip the parsley with scissors.
Time: PT5M
Steam Leeks, Onion, and Garlic
Place the leeks, onion quarters, and garlic halves in a steamer basket, set over boiling water, cover and steam for 15 minutes until tender.
Time: PT15M
Slice Ham and Grate Cheese
Lay out the four slices of Savoy ham. Grate the aged Cantal (or substitute) cheese.
Time: PT5M
Assemble Individual Bundles
Butter the baking dish lightly. Place one ham slice on the board, add a layer of grated cheese, then lay a steamed leek on top. Twist a little pepper, wrap the leek with the ham slice, and secure with three toothpicks (one at each end and one in the middle). Repeat for the remaining leeks.
Time: PT5M
Preheat Oven
Preheat the oven to 180°C (350°F).
Time: PT5M
Temperature: 180°C
Add Remaining Ingredients
Arrange the assembled bundles in the buttered dish. Scatter the remaining onion quarters and garlic halves around them. Pour the 20 cl of heavy cream over everything, season with a pinch of salt and freshly ground pepper, and sprinkle the remaining grated cheese on top. Finish with a sprinkle of chopped parsley.
Time: PT5M
Bake the Gratin
Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden‑brown and the sauce is bubbling.
Time: PT30M
Temperature: 180°C
Rest and Serve
Remove the gratin from the oven, let it rest for 5 minutes, then remove the toothpicks. Serve hot with crusty country bread.
Time: PT5M
Nutrition Facts
- Calories
- 840
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 60 g
- Fiber
- 5 g
Dietary info: Gluten-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Leeks: Green onions, Swiss chard stems
- Instead of Onion: Shallot, Leek (additional)
- Instead of Garlic: Garlic powder (1 tsp), Shallot (1 small)
- Instead of Savoy Ham: Bayonne ham, Country ham, Water ham
- Instead of Grated Cheese: Gruyère, Swiss cheese
- Instead of Heavy Cream: Half‑and‑half (will be less rich), Whole milk + butter
- Instead of Butter: Olive oil (for greasing), Margarine
- Instead of Parsley: Chives, Tarragon
- Instead of Salt: Soy sauce (small amount), Celery salt
- Instead of Freshly Ground Black Pepper: White pepper, Paprika (smoked)
Equipment Needed
- Steamer Basket
- Large Pot
- Cutting Board
- Chef's Knife
- Kitchen Scissors
- Grater
- Ovenproof Baking Dish
- Butter Brush
- Toothpicks
- Oven
Critical Steps — Do Not Skip
- Steam leeks, onion, and garlic until tender (Step 2)
- Wrap leeks securely with ham and toothpicks (Step 4)
- Bake until golden and bubbly, checking for doneness (Step 7)
Chef Tips from the Video
- Use an aged cheese like Cantal or Comté for deeper flavor.
- A high‑quality smoked Savoy ham adds a subtle smokiness that balances the cream.
- Fresh flat‑leaf parsley adds a bright finish; add just before serving.
Troubleshooting
Leeks become mushy during steaming.
Steam for no more than 15 minutes; test with a fork – they should be tender but still hold shape.
Cheese does not brown.
Place the dish under the broiler for 2‑3 minutes at the end, watching closely to avoid burning.
Gratin is watery after baking.
Pat the steamed leeks dry with paper towels before assembling and avoid adding excess cream.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in the oven.
Freezer: Can be frozen for up to 1 month. Thaw overnight in the fridge and bake 10‑15 minutes longer.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Steam the leeks, onion, and garlic up to a day ahead and keep refrigerated.
- Assemble the ham‑wrapped bundles, cover, and refrigerate; bake just before serving.
- Grated cheese can be prepared in advance and stored in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of Leeks au Gratin with Savoy Ham in French cuisine?
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.
What are the traditional regional variations of leeks gratin in France?
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.
How is Leeks au Gratin with Savoy Ham traditionally served in French households?
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.
During which French celebrations or occasions is a leeks gratin like this commonly prepared?
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.
What authentic ingredients are essential for a traditional Leeks au Gratin with Savoy Ham?
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.
What other French dishes pair well with Leeks au Gratin with Savoy Ham?
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.
What are the most common mistakes to avoid when making Leeks au Gratin with Savoy Ham?
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.
Why does this recipe steam the leeks, onion, and garlic before baking instead of roasting them directly?
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.
Can I make Leeks au Gratin with Savoy Ham ahead of time and how should I store it?
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.
What does the YouTube channel Gourmandises TV - PARIS 🇫🇷 - Cuisine specialize in?
Gourmandises TV focuses on classic and contemporary French home cooking, offering step‑by‑step tutorials for traditional dishes, seasonal recipes, and French culinary techniques presented in a friendly, approachable style.
How does the YouTube channel Gourmandises TV - PARIS 🇫🇷 - Cuisine's approach to French cooking differ from other French cooking channels?
The channel emphasizes practical home‑cook tips, uses everyday pantry items, and often incorporates cultural anecdotes, making French cuisine feel accessible without the need for professional equipment, unlike some channels that focus on restaurant‑style precision.
Last updated: August 20, 2026
