Cheesy leeks & ham

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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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• mollymod1

  29 December 2009

  mollymod1 rated this recipe

  

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• swimer

  28 January 2010

  swimer rated this recipe

  

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• vicshippers

  04 February 2010

  vicshippers rated this recipe

  

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• Scotty Brown

  23 April 2010

  Scotty Brown commented on this recipe

  Made this eve, was proper yummy, did not have any baby leeks so used normal ones cut into 4 white only, used half grain mustard half dijon, used double cream and it worked fine. Had it as a veg side, with chargrilled chicken breast and real chips will defo be making again.

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• CDC

  28 June 2010

  CDC rated and commented on this recipe

  

  Mmm, I forgot to buy baby leeks and large leeks were too stringy. Having said that, the flavours were delicous. Probably best served as a heavy side to a low fat white meat.

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• Elizabeth

  24 January 2011

  Elizabeth rated and commented on this recipe

  

  Used whole grain mustard as didn't have dijon. Make sure use only the whites of the leeks as can be a little stringy otherwise. Ate as a light lunch with a chrisped up part baked bagette (each) and it was great.

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• Damon

  31 January 2012

  Damon rated this recipe

  

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• Try-it-twice

  21 October 2012

  Try-it-twice rated and commented on this recipe

  

  Fantastic recipe, very tasty and very easy to make. At first glance it didn't look very filling, so did it with a small amount of broccoli. Turns out it was more filling than it looked. Cheap to make, as well. Eight thumbs up!

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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 20 - 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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