Gratin of Leeks with Ham
Preparation and cooking time:
30 minutes
Leeks belong to the onion family but are much milder. They are used a lot in French cooking and are often seen as a first course. This is a traditional presentation ...updated a bit ;-)
Ingredients:
- 3 medium leeks, 250gr, 8.8oz
- 1 cup chicken stock, 225gr, 8oz
- 1 cup water
- 3 slices Prosciutto or other dry-cured ham, 75gr, 2.6oz
- 1/2 cup cheese, Gruyère would be good, 60gr, 2.1oz
- 3 tbs white wine, 45gr, 1.6oz
- 1 tbs Greek or plain yogurt, or sour cream, 19gr, .6oz
- 1/2 tsp tarragon
Instructions:
- Cut root end off leeks. Cut tops leaving 5 inches (12cm) of white to pale green leek. Cut leeks in half the long way and discard outer leaves. Rinse under cool running water fanning the layers a bit to get out any remaining sand.
- Heat chicken stock and water in large skillet to a simmer. Lay leeks in a row in the simmering broth. Cover and simmer for 10 minutes.
- Cut the ham into strips and place in 2 individual baking dishes or one larger one. You want to be able to lay the leeks neatly. I used 2 oval dishes that were 5" (12cm) long by 2 1/2" (7cm) wide.
- Uncover and remove leeks with a tongs, draining and trying to keep them together. Place 3 leek 'halves' on top of ham in each baking dish.
- Divide the cheese and place on top of the leeks.
- Mix the wine, yogurt and tarragon. Spoon around the edges of the leeks. Bake, 400F (200C) for 12 - 15 minutes, until heated through and cheese is bubbly.
- Remove and serve. I put the small baking dishes on larger plates.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
