Cheesy leeks with ham

Cheesy leeks with ham

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(7 ratings)

Prep: 5 mins


Serves 2
This a great main to have up your sleeve, it's delicious with pasta or some crusty bread

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal445
  • fat30g
  • saturates18g
  • carbs21g
  • sugars6g
  • fibre4g
  • protein24g
  • salt2.38g
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  • 2 large leeks, washed, trimmed and halved



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

  • 4 slices ham
  • 50g parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 100ml crème fraîche
  • 1 slice bread, whizzed into crumbs


  1. Heat oven to 200C/fan 180C/gas 6 and boil the kettle. Place the leeks in a single layer in a large saucepan and add enough hot water from the kettle to cover. Bring to the boil, then cover and simmer for 5 mins until the leeks are just tender.

  2. Lay 2 slices of ham, overlapping, on a board, then sit 2 leek halves at one end. Wrap up, repeat with the other leeks, then place the parcels in a small ovenproof dish.

  3. Mix three-quarters of the cheese with the crème fraîche, then season and spoon over the parcels. Mix the remaining parmesan with the breadcrumbs and scatter over the top. Bake for 15 mins until the cheese is golden and bubbling. Serve with a green salad and crusty bread to mop up the sauce.

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Comments, questions and tips

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24th May, 2015
So simple. It has no right to be so good!
17th Apr, 2013
This recipe makes a very quick and tasty meal.
5th Feb, 2008
Tried this recipe but did not have any parmesan or creme fraiche so used Applewood smoked cheddar and basic white sauce. Very successful, very tasty, very quick!!!
4th Jan, 2008
Very nice and very easy. In stead of Parmasan I used old Gouda cheese. In stead of crème fraiche I used double cream. Everything still worked.
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2nd Mar, 2014
We received a lot of compliments at our Saint David's Day Pot Luck Dinner. We substituted double cream, but thinned it first with yogurt. We split our leek halves lengthwise, which were rather thick to begin with. These thinner versions were great as appies on a nice crusty slice.
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