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Baby Leek & Serrano Ham Gratin

prep 10 mins cook 20 mins
  • 12 baby leeks, trimmed and cleaned
  • 6 slices of Serrano ham
  • 15 g (½ oz) butter
  • 15 g (½ oz) plain flour
  • 300 ml (½ pint) full-fat milk
  • 50 g (2 oz) granary breadcrumbs
  • 50 g (2 oz) Gruyère cheese
  • 8 cherry tomatoes, halved (optional)

Steam the leeks for 2–3 minutes or until tender. Cut the ham slices in half and wrap each leek in half a piece ham. Place the leeks in the bottom of an ovenproof dish that is just large enough to hold them.

Melt the butter in a small saucepan. Add the flour and cook for 1 minute, stirring. Gradually add the milk, stirring continuously, until you have a smooth sauce. Simmer for 1 minute then pour over the leeks.

Mix together the breadcrumbs and cheese and sprinkle over the leeks. Arrange the tomatoes (if using) on top, cut side up. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until golden and bubbling.

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