Leek gratin with serrano ham béchamel
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Egg-free and 7 more Indicative dietary requirements
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Recipe characteristics
Starter
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Leek trimmed 900 g
- Spring Onion trimmed 100 g
- Garlic peeled 6 g
- Serrano ham small cubes 100 g
- Milk for sauce 500 g
- Plain flour wheat 40 g
- Extra virgin olive oil for béchamel 35 g
- Water steaming, discarded 800 g
- Parsley chopped 4 g
- Black pepper ground 0.3 g
- Salt only if needed 1 g
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Method
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Open the leek layers slightly to wash out any soil. Cut into 5 cm pieces. Heat the 800 g water under a steamer; add the leeks without touching the water, cover and cook for 15-18 minutes until tender. Discard the water and drain the leeks.
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Chop the spring onion and garlic and soften in all the oil over low heat for 8 minutes. Add the ham and cook for a minute.
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Add the flour and stir for 2 minutes. Gradually whisk in the milk and cook the sauce gently for 8-10 minutes. Add pepper and taste before adjusting the salt.
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Place all the leeks in a shallow baking dish, cover with all the béchamel and brown under a preheated grill for 4-6 minutes, watching carefully. Divide between four plates and add all the parsley.
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