Leek and ham gratin
Skill level: Easy peasy
Costs: Cheap as chips
A good way of using leeks is to cook them with a cheese sauce and to add ham which can be any leftover ham you might have in the fridge. This is an inexpensive dish suitable for a lunch, dinner or supper and can be served with a variety of vegetables. Packed with flavour and topped with a coat of cheese this dish would be great with chicken or even without any meat and packed full of fresh peppers, onions and spinach for a vegetarian option.
- 2 large leeks, sliced
- 350g can sweetcorn, drained
- 4 – 6 slices ham, cut into pieces
- 500ml milk
- 50g soft margarine
- 50g plain flour
- Salt and freshly ground black pepper
- 175g mature Cheddar cheese
- 25g fresh white or brown breadcrumbs
If you are in a hurry this dish can be made using a jar of white sauce instead of making your own.
- Cook the leeks in a pan of boiling, salted water for about 5 minutes until tender. Drain and spoon into an ovenproof dish.
- Add the sweetcorn and ham, making sure everything is evenly distributed in the dish.
- Put the milk, soft margarine and flour into a saucepan. Put the pan on a medium heat and heat gently until the margarine has melted.
- Bring to the boil, stirring continuously until the sauce is thickened and is smooth.
- Stir in half of the cheese and add the salt and black pepper
- Pour the sauce over the vegetables and ham, making sure everything is evenly covered. Preheat the grill to medium.
- Mix the remaining cheese with the breadcrumbs and sprinkle evenly over the top. Grill for 15 – 20 minutes until the topping is golden.