Leek Gratin with Mashed Potatoes
with ham & cheese
De ambachtelijke achterham in dit recept draagt het keurmerk Duurzaam Varkensvlees - dat staat voor lokaal, verantwoord en vooral smaakvol varkensvlees.
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 Milk)
25 g
Grated aged Gouda
(Contains Milk)
3 slice
Ham
15 g
Panko breadcrumbs
(Contains Wheat)
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. Prepare the stock. Chop the leek into 15cm long cylindrical chunks. Heat 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 reserve a small amount of the cooking juices before draining the leek. Transfer the leek to a sheet of kitchen paper.
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 drain and set 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. Whisk in the flour so as to form a roux. When it has formed a fragrant golden-brown paste, whisk in a quarter of the milk until well-incorporated. Repeat with the rest of the milk, adding it in three more batches. Whisk until smooth and then add half of the nutmeg and season to taste with salt and pepper.
Take the saucepan from the heat and add two thirds of the grated cheese and a splash of lemon juice as preferred. Mash the potatoes with a knob of butter and a splash of the reserved cooking liquid as necessary. Stir in the mustard and a pinch of nutmeg as preferred. Season to taste with salt and pepper.
Season the leek with salt and pepper, then wrap with the ham slices. 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 gratin on plates.