Leeks au gratin with ham and comté cheese are a French specialty that combines comforting flavors and melting textures, perfect for warm meals. This traditional dish is ideal for cold seasons, when we are looking for generous and convivial dishes. Leeks, often underestimated, become the center of attention in this recipe thanks to a simple but tasty preparation. Their delicate taste is highlighted by the ham which adds a salty touch, while the gratin comté brings an irresistible creamy side.
This gratin is also a great way to get the whole family, including kids, to love vegetables. The sweetness of the leeks, the velvety béchamel sauce and the melted cheese will tempt even the most reluctant palates. It’s a dish that can easily be prepared with family or friends, making it a perfect option for shared dinners. Accompanied by a simple green salad or a crusty baguette, this leek and ham gratin quickly becomes a filling main dish.
The recipe requires few ingredients and does not require complicated techniques, making it accessible to all cooks, even beginners. Preparing homemade béchamel is a key step in achieving a creamy and light texture that pairs wonderfully with other flavors. This revisited classic proves that with simple ingredients and a good dose of gratin cheese, you can create a memorable dish.
In addition to being delicious, this leek and ham gratin is also a great way to reuse leftovers. If you have pieces of ham or cheese to use up, this recipe is the perfect opportunity to avoid waste. Plus, it’s easily adaptable: you can replace the ham with smoked salmon or add a touch of mustard to the béchamel for a more spicy taste.
Whether you’re looking for a quick weeknight meal idea or a dish to impress your guests without too much effort, this recipe for leeks au gratin with ham and comté cheese is a winning choice. With its combination of vegetables, cold cuts and gratin cheese, it offers the perfect balance between deliciousness and simplicity.
Ingredients
- 3 leeks , well washed
- 6 slices of ham (or 3 large ones, cut in half)
- 35 g butter
- 35 g flour
- 40 cl of milk
- 1/4 tsp ground nutmeg
- 2 handfuls of grated comté (about 100 g)
- Salt and pepper to taste
Preparation
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