The traditional method of Ham and Leeks is to wrap the leeks with the ham and place them in a dish and cover with a Béchamel sauce or Cheese sauce. This is the way I made it for years. I recently tried a different method, tastes the same but easier to portion out if serving adults and children together. I don’t add salt to this recipe as there is already salt in the ham and cheese.
What you see in the pictures was half this quantity and gave Hubby and I a generous supper.
Ingredients: To serve 4:
- 3 or 4 leeks trimmed, washed and sliced into rounds
- 6 to 8 slices of cooked ham (amount depends on how big the slices are!)
- 400ml Milk
- 1 Desertspoon cornflour
- 75g Cheddar Cheese – grated
- 1 teaspoon french mustard
- 1 slice of bread – made into breadcrumbs
Preheat oven to 170 degrees / gas mark 3
Make white sauce :
- In a 2 pint jug slake the cornflour in a little of the milk.
- Add rest of milk and stir. Place in the microwave and heat for 2 minutes
- Remove from microwave and stir well, cook for a further minute or until thickened – it should be a little thicker than double cream.
- Stir in half of the cheese.
- Add pepper to taste (white pepper is better..)
While sauce is heating, saute the leeks in a little butter until just softened. Add pepper to taste.
Assemble the dish:
- Grease a 2 pint casserole dish.
- Scatter half the leeks in the base and cover with half the slices of ham.
- Then repeat.
- Pour cheese sauce over the top making sure it is all covered.
- Scatter the remaining cheese and breadcrumbs over the top.
- Place in oven for 20 minutes or until top is golden.
Serve with crusty bread, pasta or baked potato.
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