Leek and ham gratin recipe

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10 min


20 min

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


  • 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.

Top tip for making Leek and ham gratin

If you are in a hurry this dish can be made using a jar of white sauce instead of making your own.

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