Lindsay Bareham Dinner Tonight The Times March 2012
Cut each leek into 3 pieces, approx 7cm long. Soak in cold water to wash between the layers while you boil the kettle for the steamer. Steam the leeks for 6-8 minutes until tender when pierced with a sharp knife. Stand on their ends in the steamer to drain while you make the sauce.
Melt the butter in a suitable pan, stir in the flour and, when smooth, gradually add the milk, stirring or whisking all the time to make a smooth sauce. Season with salt and pepper and simmer gently for 5 minutes.
Grate the cheese, set aside 50g and stir the rest into the sauce, stirring until melted. Eke out the ham so you can wrap each piece of leek, transferring to a 2-litre gratin dish as you go. Pour over the sauce.
Mix together remaining cheese, crumbs and Parmesan and scatter it over the top.
Bake now or cool, cover and chill for up to 24 hours. Heat the oven to 200C/gas mark 6 and cook for 25-35 minutes until crusty and golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 350 | ||
Calories from Fat: 111 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 29.1mg | 9 % | |
Sodium 241.4mg | 8 % | |
Potassium 378.2mg | 10 % | |
Total Carbohydrate 53.4g | 16 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 48.9g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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