Introduction
Gratin de poireaux au jambon is a classic French dish that perfectly combines the delicate flavors of leeks and the savory richness of ham, all baked under a creamy cheese crust. This comforting gratin is not only easy to prepare but also makes for a great side dish or a main course when served with a fresh salad.
Detailed Ingredients with measures
Leeks – 500 grams
Ham – 200 grams
Cream – 250 milliliters
Milk – 100 milliliters
Gruyere cheese – 150 grams
Butter – 30 grams
Flour – 30 grams
Salt – to taste
Pepper – to taste
Nutmeg – a pinch
Prep Time
The preparation time for gratin de poireaux au jambon is approximately 20 minutes. This includes washing and cutting the leeks, as well as preparing the cheese sauce.
Cook Time, Total Time, Yield
The cooking time for this dish is around 30 minutes. Therefore, the total time from prep to table is about 50 minutes. This recipe yields approximately 4 servings, making it perfect for family meals or gatherings.
Detailed Directions and Instructions
Step 1: Preparation of the Leeks
Start by cleaning the leeks thoroughly. Remove the root end and the tough dark green tops. Slice the leeks lengthwise and rinse them well under cold water to remove any dirt or sand. After cleaning, cut them into 1 cm slices.
Step 2: Cooking the Leeks
In a large pot, bring salted water to a boil. Add the sliced leeks and let them cook for about 10 minutes until they are tender. Drain the leeks well and set them aside.
Step 3: Making the Bechamel Sauce
In a saucepan, melt 40g of butter over medium heat. Once melted, add 40g of flour to create a roux, stirring constantly for about 2 minutes. Gradually whisk in 500ml of milk until the mixture is smooth. Continue to cook, stirring frequently, until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
Step 4: Combining the Ingredients
In a large mixing bowl, combine the cooked leeks, diced ham, and half of the bechamel sauce. Mix well to ensure all ingredients are evenly coated.
Step 5: Assembling the Gratin
Preheat the oven to 200°C (392°F). Transfer the leek and ham mixture into a buttered baking dish. Pour the remaining bechamel sauce over the top. Sprinkle a generous amount of grated cheese (such as Gruyère) across the surface.
Step 6: Baking the Gratin
Place the baking dish in the preheated oven. Bake for approximately 25-30 minutes or until the cheese is golden and bubbly.
Step 7: Serving
Once baked, remove the gratin from the oven and let it sit for a few minutes before serving. Cut into portions and serve warm.
Notes
Tip 1
For added flavor, consider adding herbs such as thyme or parsley to the leek and ham mixture.
Tip 2
This dish can be made ahead of time. You can prepare it up to the baking step, cover it, and refrigerate before baking. Just increase the baking time if baking from cold.
Tip 3
Feel free to substitute the ham with cooked chicken or even a meat-free alternative for a variation.
Tip 4
Leftovers can be stored in an airtight container in the refrigerator and reheated in the oven or microwave.
Cook techniques
Blanching
Blanching is a technique used to partially cook vegetables, such as leeks, by boiling them briefly and then plunging them into ice water to stop the cooking process. This helps to maintain their vibrant color and crisp texture.
Layering
Layering involves placing ingredients in a dish in a specific order, often to create visual appeal and ensure even cooking. For a gratin, alternating layers of leeks and ham allows the flavors to meld together while providing a beautiful presentation.
Baking
Baking is a dry heat cooking method that utilizes an oven to cook food evenly. In a gratin, baking allows the top to brown and develop a crispy texture while heating the layers beneath.
Gratinating
Gratinating is the process of applying heat to the surface of a dish, often with a broiler or by using a topping like cheese or breadcrumbs, to create a golden, crispy crust.
FAQ
Can I use frozen leeks for this recipe?
Yes, you can use frozen leeks. Just ensure they are thawed and drained well before using them in the gratin.
What can I substitute for ham?
If you prefer a vegetarian option, you can substitute the ham with sautéed mushrooms or another protein like cooked chicken or turkey.
How do I store leftovers?
Leftover gratin can be stored in an airtight container in the refrigerator for up to three days.
Can I reheat the gratin?
Yes, to reheat the gratin, place it in an oven until heated through. You may want to cover it with foil to prevent over-browning.
What type of cheese works best?
A good melting cheese like Gruyère or a sharp cheddar works well for a gratin due to their flavor and texture.
Conclusion
The gratin de poireaux au jambon is a delightful dish that combines the subtle flavors of leeks with the savory touch of ham, all enveloped in a creamy sauce and topped with a golden crust. This comfort food is perfect for family dinners or special occasions, providing a warm and satisfying meal that is sure to please everyone at the table.
More recipes suggestions and combination
Vegetable Gratin
Try substituting leeks with other vegetables such as cauliflower, broccoli, or zucchini for a delightful vegetable gratin. Each variation can bring a unique flavor profile to the dish.
Cheese Variation
Incorporate different types of cheese into the gratin for added depth. Cheddar, Gruyère, or blue cheese can enhance the creaminess and offer an interesting twist to the traditional recipe.
Seafood Gratin
For a luxurious variation, consider adding shrimp or crab to the gratin. The seafood complements the creamy base beautifully and transforms the dish into a sophisticated entrée.
Herb Infusion
Enhance the flavor by including fresh herbs such as thyme, parsley, or dill. These herbs can elevate the dish and introduce a fresh element that pairs well with the richness of the cheese and ham.
Gluten-Free Option
Make a gluten-free version by substituting regular flour with a gluten-free blend. This allows those with dietary restrictions to enjoy the creamy texture and comforting flavors of the gratin without compromise.