Cheesy Ham & Leek Gratin

Step 1/3

• 1 leeks
• 1½ slices multigrain bread

Wash and prepare the leeks into roughly 2cm pieces. Boil or steam until partially cooked. Meanwhile, make breadcrumbs, either by hand or using a food processor.

Step 2/3

• 37½ g shredded cheddar cheese
• 37½ g grated Parmesan cheese
• 30 g flour
• 40 g butter
• 100 ml milk
• ½ tsp black peppercorn
• ½ tsp Worcestershire sauce

Preheat oven to 180°c. Meanwhile, make the cheese sauce. First, melt the butter in a small pan over a low heat, and add the flour to make a roux. Over a low heat, gradually add the milk and whisk to combine, making sure there are no lumps. When all of the milk is added, keep whisking over a low heat until sauce starts to thicken. Add all of the cheese, but leave a sprinkling of the Parmesan for the top of the dish. Add the ground peppercorns and Worcestershire sauce, and combine until smooth.

Step 3/3

• 1½ slices ham slices

In a small casserole dish, place the leeks and shred the ham over the top. Pour over your cheese sauce. Lastly, top with the breadcrumbs and reserved Parmesan. Bake for 20 minutes, or until the top is nice and crispy. Leave to stand for 5 minutes before serving with a side salad or a vegetable medley.

Enjoy your meal!