Leek, potato and ham gratin

Step by Step

Step 1

Cut leeks in half lengthwise and wash well. Slice white and light green parts.

Step 2

In nonstick skillet, heat oil and butter over medium heat. Stir in leeks and garlic; cook until slightly softened, 3 to 5 minutes, stirring often. Remove from heat. Season with thyme, salt and pepper. Stir in mustard, stock and ham; set aside.

Step 3

Peel and thinly slice potatoes about 1/4-inch (5 mm) thick. Place one-third in buttered 8- to 10-cup (2 to 2.5 L) gratin or shallow baking dish. Spoon half of the leek mixture over top. Repeat layers once. Top with remaining potatoes.

Step 4

Cover with buttered parchment paper, pressing buttered side down. Bake in 400°F (200°C) oven for 45 to 50 minutes or until potatoes are tender when pierced with a knife.

Step 5

Remove parchment paper. Sprinkle with cheese; bake for 15 minutes to melt cheese and lightly brown potatoes. Let stand for 10 minutes before serving.

Ingredient

Dijon mustard

1 ml 15 ml
Freshly grated parmesan or asiago cheese

0.25 ml 50 ml
Each of salt and pepper

1 ml 0.04 fl. ozs
Ontario leeks (2 to 4)

1 bunch 1 bunch
Chicken or vegetable stock

0.5 ml 125 ml
Dried thyme leaves

0.5 ml 2 ml
Diced ham (about 4 oz/125 g)

1 ml 250 ml
Ontario potatoes (5 to 6 medium)

2 kg 1 kg
Each of olive oil and butter

1 ml 15 ml
Ontario garlic, minced

2 cloves 2 cloves

Leek, potato and ham gratin

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Step 5

Ingredient

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