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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 206.5
  • Total Fat: 5.5 g
  • Cholesterol: 24.4 mg
  • Sodium: 664.4 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 14.8 g

View full nutritional breakdown of Potato, Leek, and Ham Gratin calories by ingredient
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Potato, Leek, and Ham Gratin

Submitted by: RENGEL26

Introduction

This dish can be assembled a day ahead and refrigerated. Remove from the refrigerator and let stand at room temperature for 30 minutes before baking. The potatoes are parboiled to soften and prevent them from releasing too much water as the gratin cooks. Look for cooked, diced ham at the grocery store. This dish can be assembled a day ahead and refrigerated. Remove from the refrigerator and let stand at room temperature for 30 minutes before baking. The potatoes are parboiled to soften and prevent them from releasing too much water as the gratin cooks. Look for cooked, diced ham at the grocery store.
Number of Servings: 10

Ingredients

    * 2 lbs. red potatoes, cut into 1/4-inch thick slices
    * Cooking spray
    * 4 cups thinly sliced leek (about 4 large)
    * 1 teaspoon vegetable oil
    * 2 cups water
    * 1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
    * 2 tablespoons Dijon mustard
    * 1/4 teaspoon freshly ground black pepper
    * Dash of ground nutmeg
    * 1/2 cup all-purpose flour
    * 2 cups 1% low-fat milk
    * 3/4 pound diced 96% fat free ham
    * 2 cups 2% milk mozzarella cheese, shredded

Directions

Preheat oven to 375.

Place potatoes in a Dutch oven, and cover with water. Bring to a boil; remove from heat. Drain; set aside.

Heat pan over medium heat. Coat pan with cooking spray. Add leek and oil, stirring to coat leek. Cover and cook 10 minutes or until the leek is tender. Remove from pan; set aside.

Add water, bouillon, mustard, pepper, and nutmeg to pan, stirring with a whisk until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium bowl; gradually add milk, stirring with a whisk to form a slurry. Add slurry to broth mixture, stirring to combine; bring to a boil. Reduce heat, and simmer 3 minutes or until mixture thickens, stirring constantly.

Pour 1 cup milk mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray; arrange 2 cups potatoes over milk mixture. Top potatoes with half of the ham and 1 cup leek; sprinkle with 1/2 cup cheese. Repeat layers once, ending with cheese, and top with remaining potatoes. Pour the remaining milk mixture over potatoes; sprinkle with remaining cheese. Bake at 375 for 45 minutes or until bubbly and golden brown. Let stand 15 minutes before serving.

Number of Servings: 10

Recipe submitted by SparkPeople user RENGEL26.






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Member Ratings For This Recipe

  • OMG - More people should make this so EVERYONE can have a piece of heaven. This is an awesome casserole and I do not know the member who submitted. I just needed something to use my leeks in and I was bored with my recipes. Bravo! Bravo! - 9/23/12

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  • Incredible!
    0 of 1 people found this review helpful
    this sounds so yummy thanks - 12/2/10

    Was this review helpful?   yes  No