Thursday, May 26, 2016

Serrano Ham and Leek Gratin

     Dear Daughter looked a little skeptical last night when I told her what was for dinner.  Fortunately, she dug right in and loved it.  Unfortunately, she dug in before any pictures were taken.  What I can say is that there were no leftovers to savor today for lunch.

     This is so easy and really, really decadent.  For some reason, it was nice to have a  bit of comfort food during this busy Spring.

Serrano Ham and Leek Gratin

3T butter
3T flour
1/2 cup whole milk
1/2 cup grated Gruyere cheese
5 oz Serrano ham coarsely sliced
4 leeks, white and light green parts, cleaned, roughly chopped
salt and pepper
pinch of nutmeg
1 clove garlic, halved

1.  In a skillet, heat 1T butter over medium heat.  Add the leeks and a bit of salt and pepper.  Cook until translucent, about 10 minutes.  Set aside.

2.  In a pot, melt the remaining butter over medium-low heat.  Add the flour, stir to combine and cook for one minute. Slowly whisk in the milk.  Reduce heat to low and continue to whisk to get a creamy consistency.  If need be, add a bit more milk.  I think that I ended up using another 1/4 cup.  You want a very creamy consistency.  Once you achieve this, season and add a pinch of nutmeg.  Set aside.

3.  Rub the cut side of the garlic inside a gratin dish.  Add the leeks.  Cover with the slices of Serrano ham.  Then pour the b├ęchamel sauce over the top making sure it covers the entire dish.  Sprinkle on the cheese.

4.  Broil until bubbly and a little brown on top.  Serve with a simple green salad.

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