Leeks au Gratin

Today, the menu is “leeks au gratin”. It is a delicious, filling dish but despite containing a lot of vegetables it has more than its share of calories (for those who want to have control over them). However, if you like it, as we do, I highly recommend it! Enjoy leeks in a different way, I believe to your enjoyment.
Served and eaten warm.
work: 45' time: 1h:30′ medium:
Clean and wash 1 kg leeks.
Place the leeks in a saucepan and cover with water, add salt. Boil them briefly until softened slightly.
Cut the ham into medium squares and leave aside for later.
Drain the leeks in a colander.
Put two tablespoons butter in a frying pan.
Fry the leeks gently.


  • 100 gr flour
  • 500 ml milk
  • 2 eggs
  • 100 gr cheese, grated
  • bread crumbs
  • 2 tbsp butter
  • Salt & Pepper
  • ½ tsp turmeric powder
  • ½ tsp nutmeg powder
In a small saucepan add milk, and stir the flour to dissolve. Let it in the fire till it boils. Add 2 tablespoons butter, 50 g cheese and spices.
Remove from heat and allow it to cool somewhat. Add two beaten eggs.
Place all ingredients on the table.
In a deep ovenproof dish pour a thin layer of cream.
Put in a layer the half of leeks finely set.
Put in a second layer the half of ham, spread over of leeks.
Repeat in the second row the previous layers.
Take care to leave enough cream for the final layer.
Spread the rest of the cream as a final layer.
Sprinkle the remaining cheese and bread crumbs over the cream.
Place the ovenproof dish in the oven at 200°C (392°F, Gas 5.7) for 45΄- 50΄ or so to get a golden brown color.