Leek and Ham Gratin | Mustard Bechamel Recipe

Boiled leeks wrung dry in a cloth, rolled in ham and baked under a mustard bechamel until the top browns. Serves 2 | 12 min boil | 25 min at 180C Boiled leeks wrung dry, rolled in ham, then baked under a mustard white sauce. Wringing the leeks hard is what stops the gratin turning watery. This is the leek version of endives au jambon, the northern French and Belgian supper dish usually built on chicory. Chicory brings bitterness and leeks bring sweetness, which is why the mustard matters more here: without it the whole plate goes soft and bland. Have the ham cut thick at the counter rather than buying the wafer slices, which tear the moment you wrap them, and choose leeks slim enough to roll, because a fat one splits its own layers as it bends. INGREDIENTS (serves 2) 3 leeks 150 g ham 40 g butter 40 g flour 300 ml milk 1 tbsp mustard 1 tsp salt METHOD 1. Trim the root ends and split the leeks lengthwise. 2. Boil for 12 minutes until limp, then wring them dry in a cloth. 3. Wrap each leek in a slice of ham and lay them in the dish. 4. Melt the butter, stir in the flour, then whisk in the milk until it ribbons. 5. Stir the mustard and salt through the sauce. 6. Pour the bechamel into the seams and bake at 180C for 25 minutes. 7. Serve while it bubbles. Wring the boiled leeks out hard in a cloth; the drier they are, the thicker the sauce stays. It keeps two days in the fridge and reheats well covered in a low oven. Boiled potatoes and bread alongside, or nothing at all, since it is already a supper for two. Subscribe:    / @kitchencatalogtv   More recipes:    / @kitchencatalogtv   #LeekGratin #French #KitchenCatalog #Baked