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Ham and leek gratin
A delicious combination or leeks, ham and cheese.
What you need
- 1 leek, trimmed and cleaned
- 15 g butter
- 15 g plain flour
- 150 ml milk
- 50 g red leicester cheese, grated
- seasoning
- 2 slices ham
- 15 g breadcrumbs
Method
Preheat oven to 200°C.
Cut leek in half widthways to give 2 equal sized pieces. Cook in boiling water for about 7 min, until just tender. Drain well.
Melt butter in pan. Add flour to make a roux. Cook for 1-2 min. Gradually blend in milk to make a smooth sauce. Bring to boil, stirring continuously. Cook for 2 min. Remove from heat and add half the cheese. Season.
Wrap leek portions in the ham and place in a gratin dish. Pour over the cheese sauce. Mix remaining cheese with the breadcrumbs and sprinkle over the leeks.
Bake for 15 min or until piping hot. If the top of the gratin is not brown enough it can be placed under a pre-heated grill until golden.
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Preparation 10 minutes Cook 20 minutes Total 30 minutes -
Energy 496 kcal/serving Fat 12.7 g/serving Carbohydrates 28.88 g/serving Glycaemic Index 48 Glycaemic Load 13.98 
Serving suggestion
Serve hot with creamed spinach and warm, crusty bread.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2078 | 804 | 10475 | 8350 |
| Energy (kcal) | 496 | 192 | 2500 | 2000 |
| Protein (g) | 22.1 | 8.54 | ||
| Carbohydrate (g) | 28.9 | 11.2 | 345 | 275 |
| Fat (g) | 32.7 | 12.7 | 95 | 70 |
| Fat (saturated) (g) | 20.2 | 7.82 | ||
| Fibre (g) | 0.86 | 0.33 | ||
| Sodium (mg) | 638 | 247 | ||
| Salt (equivalent) (g) | 1.60 | 0.62 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 347 | 134 | 800 |
| Vitamin B-12 (µg) | 1.05 | 0.41 | 1 |
| Vitamin B-6 (mg) | 0.15 | 0.06 | 2 |
| Vitamin C (mg) | 2.46 | 0.95 | 60 |
| Vitamin D (µg) | 19.2 | 7.43 | 266 |
| Vitamin E (mg) | 0.59 | 0.23 | 10 |
| Zinc (mg) | 2.46 | 0.95 | 15 |
| Calcium (mg) | 643 | 249 | 800 |
| Folate (mcg) | 59.2 | 22.9 | 200 |
| Iron (mg) | 1.77 | 0.68 | 14 |
| Magnesium (mg) | 45.7 | 17.7 | 300 |
| Niacin (mg) | 1.83 | 0.71 | 18 |
| Pantothenic acid (mg) | 0.89 | 0.35 | 6 |
| Riboflavin (mg) | 0.63 | 0.24 | 1.6 |
| Phosphorous (mg) | 471 | 182 | 800 |
| Thiamin (mg) | 0.29 | 0.11 | 1.4 |
This recipe is:
Citrus free
Corn-free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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