Cherry & Dennis Recipes

Baked Ham, Leek and Potato Gratin

Name: Baked Ham, Leek and Potato Gratin
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 900 g medium potatoes; 300 g cooked ham slices; 2 piece leek; 120 g Gruyere cheese; 30 g butter; 2 tbsp all-purpose flour; 500 ml milk; 100 ml cooking cream; 1 tsp Dijon mustard; 1/4 tsp nutmeg; 1 tsp salt; 1/2 tsp Black pepper

火腿大蔥薯仔焗盤

Baked Ham, Leek and Potato Gratin — finished dish

Total time: 85 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Potatoes, ham and leek are layered with a light creamy sauce and baked until tender with a golden cheese top.

Ingredients

Main ingredients

900 g medium potatoes
300 g cooked ham slices
2 piece leek
120 g Gruyere cheese

Seasoning

30 g butter
2 tbsp all-purpose flour
500 ml milk
100 ml cooking cream
1 tsp Dijon mustard
1/4 tsp nutmeg
1 tsp salt
1/2 tsp Black pepper

Baked Ham, Leek and Potato Gratin — ingredients overview

Tools

knife
cutting board
baking dish
oven
oven mitts
mixing bowl
measuring cup
measuring spoons
whisk
serving plate

Steps

Step 1

Preheat oven and grease dish

Heat the oven to 190°C for 10 minutes and grease the base and sides of the baking dish with 5 g of the 30 g butter.

Step 2

Slice the potatoes

Peel 900 g potatoes and slice them into even 3 mm rounds; rinse briefly and dry well so the sauce is not diluted.

Step 3

Prepare ham and leek

Cut 300 g ham into 2 cm strips and wash then slice 2 leeks into thin rings, checking between the layers for grit.

Step 4

Cook butter and flour

Melt the remaining 25 g butter over medium-low heat, stir in 2 tbsp flour and cook for 2 minutes until bubbling and pale golden with no raw flour smell.

Step 5

Whisk in milk

Whisk in 500 ml milk in four additions over medium heat, making each addition smooth before the next; bring to a gentle simmer with no lumps.

Step 6

Season the cream sauce

Stir in 100 ml cream, 1 tsp mustard, 1/4 tsp nutmeg, 1 tsp salt and 1/2 tsp pepper; simmer for 5 minutes until the sauce coats a spoon.

Step 7

Build the first layer

Cover the greased dish with one tight layer of potato slices, then scatter over half the ham and half the leek with no bare corners.

Step 8

Repeat the layers

Repeat with the remaining potatoes, ham and leek, finishing with an even potato layer and pressing lightly to level the surface.

Step 9

Pour over the sauce

Pour the hot cream sauce slowly over the whole dish, pausing so it runs between every layer; tap the dish until no large air pockets remain.

Step 10

Add cheese and bake until tender

Scatter all 120 g Gruyère evenly to the edges; cover the dish and bake at 190°C for 50 minutes, until the sauce bubbles at the edges and a knife passes through the centre potatoes without resistance.

Step 11

Grill until golden

Remove the cover and grill on high for 5 minutes, until the cheese is evenly golden with no blackened patches.

Step 12

Rest, cut and serve

Set the dish on a heatproof mat and rest for 5 minutes, until vigorous bubbling stops and the sauce firms slightly, then cut into 4 portions and serve.

Common mistakes

Uneven potato slices leave thin pieces collapsing while thicker ones remain firm.
Layering wet leek into the dish dilutes the cream sauce and prevents a clean set.
Cutting immediately after baking lets the bubbling sauce run out and pulls the potato layers apart.

Tips

The cream sauce can be made two hours ahead; press wrap onto its surface while chilled, then reheat gently before assembly to prevent a skin.

Prepare the leek and cheese ahead, but slice the potatoes last so their exposed surfaces do not grey before assembly.