Everything you’ll need to make Leek Gratin
- 8 leeks (white part only)
- 8 large slices of ham
- 4 fresh green onions, sliced
- 2 carrots, grated (using a coarse grater)
For the Cream
- 2 cups milk
- 2 tbsp cornstarch
- 1 tbsp butter
- A pinch of nutmeg
- Salt, to taste
- 150 g spicy graviera cheese, grated
Instructions
- Clean the leeks, cutting off the green parts (save them for soups or broths).
- Boil the white parts of the leeks in salted water for 5–6 minutes.
- Drain and immediately rinse the leeks under cold water to stop the cooking process.
- Pat dry with paper towels and set aside.
- In a small saucepan, combine the milk, cornstarch, butter, and a pinch of nutmeg.
- Cook over medium heat, whisking constantly, until the mixture thickens.
- Taste and adjust salt and nutmeg if needed.
- Once thickened, remove from heat, add the graviera cheese, and stir until melted.
- Preheat the oven to 180°C (356°F).
- Spread 2–3 tbsp of cream on the bottom of a baking dish just large enough to hold all the leeks.
- Sprinkle the green onions and grated carrot evenly across the bottom.
- Wrap each leek in a slice of ham and place them side by side in the dish. Continue until all the leeks are wrapped and the dish is filled.
- Pour the cheese cream over the leeks, ensuring they are well-covered.
- Place the leek gratin in the preheated oven and bake for 20–25 minutes, or until the surface is lightly golden and bubbly.
Enjoy!
Source: Argiro Barbarigou
