Introduction

Gratin de poireaux au jambon, or leek and ham gratin, is a delightful French dish that combines the mild sweetness of leeks with the savory flavor of ham, all enveloped in a creamy sauce. This comforting gratin is perfect for chilly evenings and makes an excellent side dish or a hearty main course. Simple to prepare and utterly delicious, it brings warmth and flavor to any table.

Detailed Ingredients with measures

– Leeks: 500g
– Ham: 200g
– Cream: 250ml
– Milk: 250ml
– Gruyère cheese: 100g
– Butter: 30g
– Flour: 30g
– Salt: to taste
– Pepper: to taste
– Nutmeg: a pinch

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4

Detailed Directions and Instructions

Step 1: Prepare the Leeks

Begin by washing the leeks thoroughly to remove any dirt or grit. Trim the roots and the dark green parts, keeping only the white and light green sections. Slice the leeks into rings.

Step 2: Cook the Leeks

In a large saucepan, bring salted water to a boil. Add the sliced leeks and cook for about 10 minutes until they are soft. Once cooked, drain them and set aside.

Step 3: Make the Sauce

In a separate pot, melt butter over medium heat. Once melted, add flour and whisk to create a roux. Gradually pour in the milk while whisking continuously to avoid lumps. Cook until the sauce thickens, then stir in the grated cheese, salt, and pepper.

Step 4: Combine Ingredients

In a baking dish, layer half of the cooked leeks at the bottom. Next, place a layer of ham on top, followed by half of the cheese sauce. Repeat the layering with the remaining leeks, ham, and cheese sauce.

Step 5: Bake

Preheat your oven to 180°C (356°F). Place the baking dish in the oven and bake for about 25-30 minutes, or until the top is golden and bubbling.

Step 6: Serve

Once baked, remove from the oven and allow it to cool slightly before serving. Cut into portions and enjoy warm.

Notes

Tip for Cheese

You can use any cheese of your choice for the sauce, such as Gruyère or Emmental, to vary the flavor.

Vegetarian Option

For a vegetarian version, simply omit the ham and add additional vegetables such as mushrooms or spinach.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving again.

Cook techniques

Blanching

Blanching involves briefly cooking the leeks in boiling water and then transferring them to ice water to stop the cooking process. This technique helps to soften the leeks while preserving their color and flavor.

Layering

Layering ingredients evenly in the baking dish ensures that every bite has a balanced flavor. Start with a layer of leeks, followed by ham, and then repeat until all ingredients are used.

Gratinating

Gratinating is the process of browning the top of the dish, usually with cheese and breadcrumbs. This technique adds a crunchy texture and a rich flavor to the gratin.

Baking

Baking in the oven helps to meld the flavors of the dish together and allows the cheese to melt and form a golden crust on top. Proper baking at the right temperature is crucial for achieving the desired consistency.

Seasoning

Proper seasoning is essential to enhance the natural flavors of the ingredients. Use salt, pepper, and other herbs or spices along with the cheese to elevate the overall taste of the grated dish.

FAQ

Can I use different vegetables in this gratin?

Yes, you can substitute other vegetables such as spinach, zucchini, or broccoli for the leeks to create a variation of the gratin.

Is it possible to make this gratin ahead of time?

Absolutely! You can prepare the gratin in advance, cover it, and store it in the refrigerator. When ready to serve, simply bake it until heated through and golden on top.

What type of cheese works best for this recipe?

Cheeses like Gruyère, Emmental, or even a sharp cheddar work best in gratins due to their melting properties and flavor.

Can I make this recipe vegetarian?

Yes, you can easily make this dish vegetarian by omitting the ham and possibly adding in some extra vegetables or a plant-based protein.

How do I know when the gratin is done?

The gratin is done when the top is golden brown and bubbling, and the vegetables are tender when pierced with a fork.

Conclusion

The gratin de poireaux au jambon is a delicious and comforting dish that combines the subtle flavors of leeks with savory ham, all enveloped in creamy béchamel and topped with crispy cheese. Its simplicity and versatility make it a perfect choice for both family dinners and special occasions. Serve it as a main course or a side dish, and enjoy the delightful blend of flavors and textures.

More recipes suggestions and combination

Vegetable Gratin

Try substituting leeks with a mix of seasonal vegetables like zucchini, carrots, and potatoes for a colorful and nutritious variation.

Mushroom and Spinach Gratin

Incorporate sautéed mushrooms and spinach into the recipe for an earthy and nutrient-rich twist on the classic gratin.

Cheesy Cauliflower Gratin

Replace leeks with cauliflower for a low-carb version, and enhance the flavor with your favorite cheese blend.

Seafood Gratin

Add shrimp or crab meat to the béchamel sauce, creating a luxurious seafood gratin that is perfect for special gatherings.

Herb-Infused Gratin

Introduce fresh herbs like thyme, rosemary, or chives into the béchamel sauce for an aromatic and flavorful touch.

Quinoa and Vegetable Bake

For a healthy variant, consider mixing cooked quinoa with assorted vegetables and a light cheese topping, making it gluten-free and protein-rich.