Cheesy leeks & ham

Recipe uploaded by

Merrilees Parker

3 ratings

Recipe by Merrilees Parker

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1. Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
2. Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.

Make it with potatoes

Bake four jacket potatoes in the oven for 40 mins before cooking the leek dish. Split oven and serve the leeks on top.

Per serving

295 kcalories, protein 20g, carbohydrate 6g, fat 21 g, saturated fat 12g, fibre 3g, salt 2 g

'What wonderful comfort food; a bowl of this would be perfect after a rain-soaked walk! The tip about the crusty bread is spot on and try to use the best ham and cheddar you can'

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• Mineke

  04 January 2008

  Mineke rated and commented on this recipe

  

  Did the GF magazine pinch your recipe? Anyway, I liked it tremendously.

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• esmée

  13 April 2008

  esmée commented on this recipe

  Perhaps readers would like to try the French version of this recipe which is very good. Simply cook chicory in butter with pepper, salt and a pinch or two of sugar until cooked, then envelope each one with a slice of ham and cover with a rich bechamel (white sauuce) to which you have added grated cheese to taste and grated fresh nutmeg. I also add a large tablespoon of créme fraiche and the yolk of an egg. Bake at 180 (if you have a fan assisted oven) I use a mixture of Gruyère and Comté cheese. I find these have a milder flavour than Cheddar. Or you could use Cantal.

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• Girl Flower

  27 October 2008

  Girl Flower rated and commented on this recipe

  

  I thought this recipe was simple and tasty but the leeks did get a bit heavy going after a while..

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• cherylanne

  20 August 2009

  cherylanne commented on this recipe

  I've often made the French version of this dish with chicory as suggested above but find it rather lighter and tangier if made simply with good quality creme fraiche (as in the original recipe with the leeks) rather than bechamel -- quicker and easier too and of course gives gives lots of lovely juice to mop up with crusty bread. At this time of year it's also perfect with a simple tomato salad.

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• Nemnem

  10 September 2009

  Nemnem rated and commented on this recipe

  

  Really really nice! a dead simple mid week meal that me and my boy friend both loved. Works just as well with low fat creme fraiche too. well worth trying.

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Ingredients

• 8 small leeks , white part only
• 8 slices cooked ham
• 100g cheddar , grated
• 2 tbsp Dijon mustard
• 6 tbsp crème fraîche (full or half-fat)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Ingredients

• 8 small leeks , white part only
• 8 slices cooked ham
• 100g cheddar , grated
• 2 tbsp Dijon mustard
• 6 tbsp crème fraîche (full or half-fat)

Per serving

295 kcalories, protein 20g, carbohydrate 6g, fat 21 g, saturated fat 12g, fibre 3g, salt 2 g

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