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Leek
and Serrano Ham Gratin
A
deliciously rich and warming winter treat using lovely leeks and
gorgeous serrano ham. Ideal for quick hearty lunches or easy suppers.
You
will need:
4
leeks
250g Serrano ham
250g grated cheese
flour
butter
salt and pepper
Method
- Top
and tail the leeks, removing any outer leaves and wash well.
- Cook
in fast boiling salted water for about 10 minutes, then remove
the leeks but keep the cooking liquid and place the leeks into
an earthenware dish.
- Place
the ham in layers over the leeks and top with a handful of grated
cheese, season with pepper.
- Prepare
a bechamel sauce by melting the butter in a saucepan, add the
flour (about three tablespoons) and cook gently for a minute
or so. Remove the pan from the heat and slowly add the water
from the leeks stirring constantly until it begins to thicken
and you have enough sauce to cover the leeks. Return to the
heat and cook for 5 minutes.
- Pour
the sauce over the leeks and sprinkle over the remaining cheese.
- Place
the dish under the grill for about 10 minutes until it bubbles
and browns.
Tip:
Add
some grated nutmeg or a spoonful of mustard to the sauce for
variation or make the sauce with whole milk and not the cooking
liquid for a richer sauce.
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