Consuming Passions - Worldwide Events Managers

Leek and Ham Gratin

Serves: 4

Notes

A dish I learned to prepare while living in Belgium. Pieces of cooked leek are wrapped in ham and covered with a spicy cheese sauce. In Belgium it is usually made with Witloof – or Belgian endive. I find the leek is subtler, without the bitterness which comes with the endive. The bed of mashed potato is optional but makes for a more substantial dish.

Ingredients

• 4 leeks
• 250g lean ham slices
• 50g Australian butter
• 50g plain flour
• 500ml milk
• 125g strongly flavoured grated cheese (such as King Island Cloth Matured Cheddar)
• 2 Tbsp chopped parsley (optional)
• 1/2 tsp grated nutmeg
• 1/4 tsp paprika
• Mashed potato (optional)
• 2 Tbsp Australian Parmesan cheese
• Breadcrumbs

Method

Trim the leeks, removing the leafy top and the bottom. Cut a cross into the tops and plunge into cold water to remove any soil from the vegetable. Simmer in water to cover along with 2 tsp lemon juice until the leeks are cooked (about 30 minutes). Take care not to boil too agitatedly as the leeks will break up. Meanwhile, make cheese sauce by melting the butter in a medium pan then stirring in the flour. Allow to cook gently for 3 minutes. Add the milk, a little at a time, stirring frequently. Once thickened, add grated cheese, nutmeg, paprika and parsley (if using). When cheese has melted and the sauce is smooth, remove from heat. Drain leeks well and allow to cool a little before assembling the dish. In an ovenproof dish put a layer of mashed potato (if using). Roll each leek in a ham slice, cutting up the leeks into shorter lengths if they are too long. Place in the oven proof dish and top with the sauce. Sprinkle with a little Parmesan cheese and a few breadcrumbs. Cook in 190°C oven for 25 to 30 minutes until top is beautifully browned.