Ham, Leek & Potato Gratin

  

This is a really simple and yet  delicious bake which makes great use of any leftover ham and potatoes you might have that you want to use up. 

I don't always have leftover ham, and in that case I simply buy some slice ham, or a chunk of ham that I will shred and use in its place

 

I always have leftover potatoes however. They are a favourite vegetable in this house and so when I am cooking them, I will usually cook extra as they come in very handy for dishes like this, or simply for fried potatoes.

 

If you can make a cream sauce (or bechamel) or cheese sauce, then you can make this sauce.  It is made from sliced leek and some garlic . . . cooked until meltingly soft in some butter  . . .

 

A bit of flour gets mixed into them to make a roux, and then you simply whisk in warm milk . . . and keep whisking until you get a smooth velvety thick sauce.

 

I add a bit of mustard for flavour and some seasonings.  You don't need a lot of salt really as ham can be fairly salty, but you will want a bit to counter act the blandness of the potatoes . . .

 

You layer the shredded ham in the casserole dish and top with sliced cooked potato.  Simple . . .

 

The sauce gets poured over the whole top.  I like to use a fork to gently lift the potatoes here and there, which enables some of the sauce to leak down into the bottom. You don't have to do this, some will make its way down there anyways,  but I always do.

 

Finally you scatter some buttered bread crumbs on top, not a lot, just one slice.  You can remove the crusts or not as you wish.

 

A smattering of cheese gets sprinkled on top of them . . . I like a combination of strong cheddar and gruyere (Swiss).  Its a great combination.  After that you bake in the oven until the sauce is bubbling up and the whole thing is golden brown and a bit crispy on top.  Comfort food indeed.

 

WHAT YOU NEED TO MAKE HAM, LEEK & POTATO GRATIN

 

 

A tasty gratin that makes great use of leftover baked ham, boiled ham, or cooked ham hocks..  Its delicious! 

340g cooked ham, shredded (Can use leftover roast ham,

boiled ham, cooked ham hocks, etc.) (2 cups)

4 large potatoes, boiled until tender, cooled, peeled and then sliced

1 large leek, trimmed, washed and thinly sliced

1 small clove, garlic peeled and minced

2 TBS plain flour

480ml whole milk (2 cups), gently heated

1 tsp Dijon mustard

salt and black pepper to taste

1 slice of buttered bread made into crumbs

4 TBS grated cheese (I like a mix of cheddar and gruyere)

 

HOW TO MAKE HAM, LEEK & POTATO GRATIN

Melt the butter in a saucepan.  Add the leek and cook, stirring frequently over medium heat, until totally softened.  Whisk in the flour to make a roux.  Slowly whisk in the warm milk, whisking constantly until the mixture bubbles and thickens.  Whisk in the mustard and cook for a few minutes.  Season to taste with salt and pepper, remembering that the ham will be salty. 

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a shallow gratin dish.  Spread the ham out in the bottom of the dish. Top with the sliced potatoes and pour the  sauce over the potatoes, Take a fork and kind of lift the potatoes a bit here and there to let the sauce run down into the bottom of the dish.  Sprinkle with the buttered bread crumbs and the cheese. 

Bake in the preheated oven for 35 to 40 minutes, until golden brown and bubbling.  Serve hot. 

 

This is a great way of using up any leftover bits of ham you might have after the holidays, and truth be told I sometimes buy a small chunks of ham just to make it.  I like to serve it with steamed green beans and a salad on the side, and for Todd some crusty bread. It always goes down a real treat!  Bon Appetit! 

Yield: 4

Author: Marie Rayner

Ham, Leek & Potato Gratin

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

A tasty gratin that makes great use of leftover baked ham, boiled ham, or cooked ham hocks.. Its delicious!

Ingredients

• 340g cooked ham, shredded (Can use leftover roast ham, boiled ham, cooked ham hocks, etc.) (2 cups)
• 4 large potatoes, boiled until tender, cooled, peeled and then sliced
• 1 large leek, trimmed, washed and thinly sliced
• 1 small clove, garlic peeled and minced
• 2 TBS plain flour
• 480ml whole milk (2 cups), gently heated
• 1 tsp Dijon mustard
• salt and black pepper to taste
• 1 slice of buttered bread made into crumbs
• 4 TBS grated cheese (I like a mix of cheddar and gruyere)

Instructions

1. Melt the butter in a saucepan. Add the leek and cook, stirring frequently over medium heat, until totally softened. Whisk in the flour to make a roux.
2. Slowly whisk in the warm milk, whisking constantly until the mixture bubbles and thickens. Whisk in the mustard and cook for a few minutes. Season to taste with salt and pepper, remembering that the ham will be salty.
3. Preheat the oven to 190*C/375*F/ gas mark 5. Butter a shallow gratin dish. Spread the ham out in the bottom of the dish.
4. Top with the sliced potatoes and pour the sauce over the potatoes. Take a fork and kind of lift the potatoes a bit here and there to let the sauce run down into the bottom of the dish. Sprinkle with the buttered bread crumbs and the cheese.
5. Bake in the preheated oven for 35 to 40 minutes, until golden brown and bubbling. Serve hot.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen