Carmarthen Ham and Leek Gratin
Tender Welsh leeks wrapped in delicate slices of air-dried Carmarthen ham, baked under a rich, bubbling Caerphilly cheese sauce.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Saucepan
- •Colander
- •Whisk
- •Baking dish
- •Grater
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 30 g
- carbs
- 22 g
- fibre
- 4 g
- protein
- 24 g
- calories
- 460 kcal
Instructions
- 1
Preheat your oven to 200°C (180°C fan) and lightly grease a shallow baking dish with butter.
- 2
Cook the leeks in a large pan of boiling salted water for 6 to 8 minutes until tender.
- 3
Drain the leeks thoroughly in a colander and pat completely dry with kitchen paper.
- 4
Melt 40g of butter in a saucepan over medium heat on the hob.
- 5
Stir in the plain flour and cook for 1 minute to create a smooth paste.
- 6
Gradually whisk in the warm milk and simmer gently until thickened and glossy.
- 7
Remove from the heat and stir in the mustard, nutmeg, and half the grated Caerphilly cheese until melted.
- 8
Season the cheese sauce with black pepper and a pinch of salt to taste.
- 9
Wrap a slice of Carmarthen ham securely around each portion of cooked leek.
- 10
Arrange the wrapped leeks neatly in the prepared baking dish in a single layer.
- 11
Pour the warm cheese sauce evenly over the wrapped leeks.
- 12
Scatter the breadcrumbs and remaining grated cheese over the top, then bake for 20 minutes until golden and bubbling.
Chef's tips
Drain the cooked leeks exceptionally well so they do not release moisture and make the cheese sauce watery. Taste the sauce before adding salt, as both the cured ham and the cheese contribute natural saltiness.
Ingredient substitutions
- Carmarthen ham → Prosciutto di Parma or dry-cured serrano ham
- Caerphilly cheese → mature Welsh Cheddar or crumbly Lancashire cheese
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat in an oven preheated to 180°C (160°C fan) for 15 minutes until piping hot throughout.
Common mistakes to avoid
- •Failing to dry the boiled leeks, which leaves watery liquid at the bottom of the gratin dish.
- •Adding too much salt to the sauce without checking the ham's salt level first.
- •Boiling the sauce too violently, which can cause the cheese to separate and become oily.
Serving suggestions
Cooked Carmarthen Ham and Leek Gratin?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
