Creamy Leek Gratin with Mashed Potatoes
with ham & a cheesy panko topping
The French do not only use the word 'gratin' to describe a crunchy crust - it's also a word which refers to the French elite!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Leek
250 g
Potatoes
¼ piece
Lemon
100 milliliters
Organic semi-skimmed milk
(Contains: Melk (inclusief lactose))
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
3 slice
Ham
15 g
Panko breadcrumbs
(Contains: Tarwe)
1 pinch
Nutmeg
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Flour
1 teaspoon
Mustard
150 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Cut the leek into 15cm cylindrical chunks. Melt a knob of butter in a deep frying pan over medium-high heat. Sear the leek for 4 - 5 minutes until evenly browned, then deglaze with the stock and cover with the lid. Allow to stew for 15 minutes, then drain and transfer the leek to a sheet of kitchen paper (see Tip).
Tip: be sure to dry the leek thoroughly, otherwise the cheese sauce will be too thin.
Boil plenty of water in a lidded pot or saucepan for the potatoes. Peel or thoroughly wash the potatoes and cut into chunks. Boil the potatoes for 12 – 15 minutes, covered, then reserve some of the cooking liquid before draining and setting aside. In the meantime, juice the lemon and grate a pinch of nutmeg with a microplane.
Melt another knob of butter in a saucepan over medium heat, then whisk in the flour and cook until fragrant (see Tip). Add a quarter of the milk and whisk to incorporate. Repeat with the rest of the milk, adding it gradually in three batches. Whisk until smooth and add half of the nutmeg, then season to taste with salt and pepper.
Tip: this technique is known as making a roux. For this, it's important that the quantities are precise; 1 tbsp butter is 15g and 1 tbsp flour is 20g.
Remove from the heat and add two thirds of the grated cheese and 0.5 tbsp lemon juice per person. Mash the potatoes with a knob of butter and a splash of the reserved cooking liquid as needed. Stir in the mustard and the rest of the nutmeg as preferred. Season to taste with salt and pepper.
Season the leek with salt and pepper, then wrap with the ham. Transfer the mashed potato to an oven dish and top with the leek. Pour over the cheese sauce, then scatter over the panko and the rest of the cheese. Bake in the oven for 15 – 20 minutes or until golden-brown.
Serve the leek gratin on plates.
