Leek and Ham Gratin

Total time: 40 minutes


  • 3 medium leeks, trimmed, cut in half lengthwise, thoroughly washed
  • 1 cup (8oz, 240ml) chicken stock
  • 1 cup (8oz, 240ml) water
  • 2 slices (2oz, 60gr) Prosciutto or other dry-cured ham, cut into strips
  • 1oz (30gr) shredded cheese, Gruyère
  • 2 tbs whole grain mustard
  • 1/2 tsp smoked paprika
  • 1 tsp parsley
  • Béchamel - 1/2 cup
  • 2 tsp butter
  • 2 tsp flour
  • 1/2 tsp Dijon-style mustard
  • 1/2 cup (4oz, 120ml) milk


  • Heat chicken stock and water in large skillet to a simmer.
  • Lay leeks in a row, cut side down, in the simmering broth. Cover and simmer for 10 minutes.
  • In a small saucepan, melt butter.
  • Add flour and cook, stirring with a whisk or fork.
  • Slowly add milk, stirring constantly until you have a thick sauce.
  • Stir in mustard.
  • Remove from heat.
  • Stir in whole grain mustard, paprika and parsley.
  • Spoon 2/3's of the béchamel into a baking dish just large enough to hold the leeks in a single layer.
  • Remove leeks with a tongs, draining and trying to keep them together.
  • Lay them in the baking dish.
  • Top with the ham, keeping in mind that the serving is 3 leek halves.
  • Drizzle the remaining béchamel over the top, sprinkle with cheese and bake, 400F (200C) for 12 - 15 minutes, until heated through and cheese is bubbly.
  • Remove, divide onto 2 plates and serve.