Skip to content

Meat, Northern, Eastern and Western France

Ham and Leek Gratin

Ham and leek gratin is a complete dinner for 4, ready in 50 minutes, rated easy, for about €2.60 per person. Tender leeks are wrapped in slices of ham, covered in a nutmeg béchamel, then gratinéed with gruyère. The trick to getting it right is draining the leeks well so the béchamel doesn't turn watery.

Tonight, tender leeks wrapped in ham, covered in béchamel and gratinéed, with steamed potatoes on the side.

Ham and Leek Gratin
Total time
50 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Ham and leek gratin is the kind of dish that warms you up without feeling heavy. Leeks turn soft and almost creamy as they cook, and the ham wraps around them with just enough bite. The nutmeg béchamel ties everything together, and the gratinéed gruyère gives you that golden crust everyone wants to scrape off the bottom of the dish.

It's a cold weather dish, perfect for a Sunday evening or a weeknight when you have a bit of extra time. Kids tend to like it because the leek loses its fibrous texture once it's wrapped in ham and covered in béchamel. Served with steamed potatoes, it's a full meal that doesn't need any extra meat.

The ingredients

4 people

Fruits and vegetables

  • Leeks 8
  • Potatoes 800 g

Butcher

  • Ham slices 8 slices

Dairy

  • Grated gruyère 120 g
  • Butter 50 g
  • Milk 50 cl

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Steam or boil the whole leeks until tender. 15 min

    Press them gently in a kitchen towel to remove the water.

  2. Wrap each leek in a slice of ham and place them in a baking dish.

    Lay them seam side down so they don't unroll.

  3. Make the béchamel with the butter, flour and milk, season with nutmeg, salt and pepper. 8 min

    Add the cold milk to the hot roux, this is what keeps it lump free.

  4. Cover with béchamel, sprinkle with gruyère and broil in the oven at 200 degrees. 20 min

    Place the dish on the top rack so it browns nicely.

  5. Meanwhile, steam the potatoes. 25 min

    Salt the cooking water.

Our tips to get it right

  • Pick leeks that are medium sized and similar in width, they'll cook evenly and will be easier to roll in the ham.
  • Make your béchamel slightly on the thin side before pouring it over, it will thicken further while baking and shouldn't turn too stiff in the oven.
  • For a well browned top without drying out the leeks, cover the dish with foil for the first ten minutes, then uncover it to finish.

The variations

  • Swap the cooked ham for prosciutto or smoked bacon for a stronger flavor.
  • For a vegetarian version, skip the ham and simply roll the leeks in a bit of gruyère before covering them with béchamel.
  • To save time, replace the homemade béchamel with heavy cream mixed with a pinch of nutmeg.

What to serve it with

  • Steamed potatoes
  • A green salad with a sharp vinaigrette
  • Fresh bread for the sauce

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in a suitable container, for up to 2 months. Reheat it covered in the oven or microwave so the béchamel doesn't dry out.

Questions about this dish

Can you make this dish ahead of time?

Yes, you can wrap the leeks in ham and make the béchamel the day before. Assemble and pour the béchamel just before baking so the gratin browns properly.

Why do my leeks release water into the dish?

Leeks cooked by steaming or boiling hold onto liquid inside. Press them gently in a kitchen towel before wrapping them in ham so the béchamel doesn't turn watery.

Can I use a different cheese instead of gruyère?

Yes, Swiss cheese or Comté both work well and brown the same way. Avoid very strong cheeses that would overpower the taste of the leek.

Is this dish good for young kids?

Yes, the leek becomes very soft when cooked and the béchamel softens its flavor. Just cut the rolls into smaller pieces for little ones.

How long does it take to make a ham and leek gratin?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a ham and leek gratin?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ham and leek gratin cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Cheese recipes

See all