Leek and Ham Gratin in Cheese Sauce Recipe
This French-style gratin is made of baked leek rolls wrapped in ham, nestled in a creamy cheese sauce. In France it’s often served as a warm dinner dish or as a side to meat, but it can easily take center stage on the plate. The flavors are a bit like a pasta bake, only here the pasta is replaced with tender, slightly sweet leeks.
This gratin turns humble leeks and simple ham into a comforting, elegant dish with a French touch. The leeks become sweet and tender, the ham adds a savory note, and everything is wrapped in a rich, velvety cheese sauce that feels indulgent yet homely.
Chef's tips
Don’t overcook the leeks in the first step—if they get too soft, they’ll fall apart when you wrap them in ham. Use a cheese that melts well and has good flavor; a mix of Gruyère and Emmental works beautifully. If the sauce seems too thick before baking, whisk in a little extra milk; it will thicken further in the oven.
How to serve
Serve the gratin straight from the oven with a crisp green salad and a sharp vinaigrette to balance the richness. It also pairs well with boiled or mashed potatoes, or a slice of crusty bread to mop up the sauce. As a side dish, it’s excellent alongside roasted chicken or pork.
Ingredients
- leek white and light green part only - 4 piece
- cooked ham thin slices - 8 slices
- butter for the sauce and for greasing the dish - 40 g
- wheat flour for the sauce - 2 tablespoons
- milk for the sauce - 400 ml
- yellow cheese grated, e.g. Gruyère, Emmental or a good hard cheese - 120 g
- Dijon mustard for the sauce, optional - 1 teaspoon
- nutmeg grated, optional - 0.25 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Clean the leeks, trim off the dark green tops and roots. Cut them in half lengthwise and rinse thoroughly between the layers to remove any sand. Then cut into pieces about 8–10 cm long.
- Bring lightly salted water to a boil in a wide pot. Add the leek pieces and cook for 8–10 minutes, until softened but not falling apart. Drain gently and set aside to cool slightly.
- Wrap each piece of leek in a slice of ham to form rolls. Arrange them snugly side by side in a buttered ovenproof dish.
- In a saucepan, melt the butter over medium heat. Add the flour and stir vigorously for 1–2 minutes until a thick paste forms, but do not let it brown.
- Gradually pour in the milk, whisking constantly to avoid lumps. Cook for 4–5 minutes until the sauce thickens to the consistency of heavy cream.
- Add about 80 g of the grated cheese, the mustard and nutmeg. Stir until the cheese has melted. Season to taste with salt and pepper.
- Preheat the oven to 190°C (top and bottom heat). Pour the hot cheese sauce evenly over the leek and ham rolls.
- Sprinkle the top with the remaining grated cheese. Place the dish in the oven and bake for 20–25 minutes, until the top is golden and lightly browned and the sauce is gently bubbling around the edges.
- After removing from the oven, let stand for 5–10 minutes so the sauce can thicken slightly before serving.
Storage
Przechowuj w lodówce w naczyniu żaroodpornym lub pojemniku. Podgrzewaj w piekarniku pod przykryciem, aby sos się nie wysuszył. Po rozmrożeniu zjedz tego samego dnia.
This dish is a cozy classic that feels both rustic and a bit refined. It’s perfect when you want something more interesting than a standard pasta bake but with the same creamy, comforting character. Once you’ve made it a couple of times, you can easily adapt it to what you have in the fridge.
