Cheesy leeks & ham

Prep: 5 mins Cook: 20 mins - 25 mins

Easy

Serves 4
A low-carb leek, ham and cheese meal in 25 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal295
  • fat21g
  • saturates12g
  • carbs6g
  • sugars0g
  • fibre3g
  • protein20g
  • salt2g
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Ingredients

  • 8 small leek, white part only
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 8 slices cooked ham
  • 100g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 tbsp Dijon mustard
  • 6 tbsp crème fraîche (full or half-fat)

Method

  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.

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Comments (10)

jburton's picture

I'm making this dish tonight with a slight tweak, instead of ham I will blanch young carrots chop them up chunky as-well as the leeks double the sauce and cook as per recipe. I'm serving them alongside minted new potatoes and green bean salad (also on this site) I wont be doing the onion bit with the salad just mix the pots, green beans and mint leaves served with lamb medallions and mint sauce (again on this site)

try-it-twice's picture
5

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!

elizabeth60's picture
4

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.

cdcarbonell's picture
4

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.

scotty2hotty's picture

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.

nemnem's picture
5

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.

cherylanne's picture

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.

purpleflufff's picture
4

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

frenchy's picture

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.

mineke's picture
5

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

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