Do you want a winter dish that everyone will agree on without spending hours in the kitchen? This light leek and ham gratin warms you up quickly. In less than 40 minutes, you obtain a creamy béchamel and a gratin top that smells like home.
Ingredients for 4 people
Table of Contents
- 4 medium leeks (approximately 600 g once cleaned)
- 4 slices of white ham (approximately 200 g)
- 40g butter
- 40 g of flour
- 50 cl of semi-skimmed milk
- 60 g grated Gruyère (or Emmental/Comté)
- Salt and pepper
- A pinch of grated nutmeg
Step-by-step preparation — ready in less than 40 minutes
Preheat the oven to 200°C (fan heat if possible). While the oven heats up, you save time preparing the vegetables.
Start by cleaning the leeks. Remove the roots and the greenest part. Cut the whites and the tender green into thin slices then rinse thoroughly to remove the sand.
Sweat the leeks in a pan with 1 tablespoon of water or 10 g of butter. Cook for 5 to 6 minutes over medium heat. They should become tender without taking on color. Drain them well to avoid too liquid béchamel.
Prepare it bechamel express. Melt 40 g of butter in a saucepan. Add 40g of flour and mix for a minute to cook the flour. Pour 50 cl of cold milk in a stream, whisking constantly. Leave to thicken for 3 to 4 minutes. Season with salt, pepper and a pinch of nutmeg.
Assemble the gratin. In a gratin dish, place half of the leeks. Add two folded slices of ham. Repeat the operation with the rest of the leeks and ham. Cover generously with béchamel and sprinkle with half the grated cheese.
Bake for approximately 20 minutes. Five minutes before the end, add the rest of the cheese and activate the grill to obtain a nice golden crust. The top should be crispy and the center tender.
Quick tips for a successful gratin
- Drain the leeks well after cooking. A diluted béchamel makes the gratin soft.
- Use cold milk for the béchamel and whisk constantly. The sauce becomes smooth very quickly.
- A pinch of freshly grated nutmeg brings a real depth of taste.
- For extra crunch, mix 1 tablespoon of breadcrumbs with the cheese before final baking.
- You can prepare the leeks in advance. Store them in a cool place and assemble just before baking.
Variations and accompaniments
You can adapt the recipe according to your wishes. Replace the white ham with lightly grilled raw ham for a more intense note. Add 150 g of sliced and sautéed mushrooms for more texture.
Serve this gratin with a well-seasoned salad. The lamb’s lettuce or arugula bring a welcome freshness. For a sweet-salty contrast, offer a salad with diced apple and roasted hazelnuts.
Conservation and presentation
The gratin is ideally eaten hot, straight from the oven. Sprinkle a few sprigs of chopped chives for color and serve immediately to enjoy the crunch.
If you prepare it in advance, store it in the refrigerator until 48 hours. Reheat gently in the oven at 160–170°C to find the softness. It can also be reheated in the pan on a slice of toast for a quick lunch.
Ce light leek and ham gratin is simple, delicious and perfect for busy winter evenings. You have all the cards in hand to personalize it. So, are you trying it this evening?
