Leek Gratin with Ham

Leek Gratin with Ham: A Savory, Comforting Dish for Any Occasion

If you’re looking for a dish that combines savory flavors, creamy textures, and a touch of sophistication, Leek Gratin with Ham is the perfect choice. This rich and comforting recipe combines tender leeks, smoky ham, and a luscious creamy sauce, all topped with a golden, crispy cheese crust. Whether you serve it as a side dish for a festive meal or as a hearty main course, Leek Gratin with Ham is sure to impress and satisfy.

Why You’ll Love Leek Gratin with Ham:

1. Comforting and Hearty: This gratin is the epitome of comfort food. The mild, sweet flavor of leeks pairs wonderfully with the richness of the creamy sauce and the savory bite of ham. It’s the perfect dish to enjoy on a chilly evening or during a cozy family dinner.
2. Simple Ingredients, Big Flavor: The beauty of this recipe lies in its simplicity. Leeks and ham are the star ingredients, but when combined with a rich sauce and a sprinkle of cheese, they transform into something extraordinary.
3. Perfect for Special Occasions: While this gratin is easy enough for a weeknight dinner, it’s also impressive enough to serve at a holiday gathering or a dinner party. It pairs wonderfully with roasted meats or can be served on its own as a main dish.
4. Make-Ahead Friendly: This gratin can be made in advance, making it a great option for holiday meals or busy weeknights. Simply prepare it ahead of time and pop it in the oven when you’re ready to bake and serve.

Ingredients:

• For the Gratin:
  • 4 large leeks, cleaned and sliced
  • 1 1/2 cups cooked ham, diced (you can use leftover ham or deli ham)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 cup milk
  • 1 teaspoon Dijon mustard (optional, for extra flavor)
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste
• For the Topping:
  • 1/2 cup grated Gruyère or Swiss cheese (or a combination of both)
  • 1/4 cup breadcrumbs (optional, for extra crunch)
  • Fresh parsley or chives, for garnish
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