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Gratin of Leeks and Ham

Yield 4 servings (serving size: 4 ham rolls)


  • Béchamel Sauce
  • 4 medium leeks (about 2 1/2 pounds)
  • 16 very thin slices lean smoked ham (about 3/4 pound)
  • Cooking spray
  • 1 tablespoon grated Parmesan cheese

Nutrition Information

  • calories 350
  • caloriesfromfat 33 %
  • fat 13 g
  • satfat 4 g
  • monofat 5.3 g
  • polyfat 2.5 g
  • protein 26 g
  • carbohydrate 32.2 g
  • fiber 1.7 g
  • cholesterol 52 mg
  • iron 4.3 mg
  • sodium 1361 mg
  • calcium 289 mg

How to Make It

  1. Preheat the oven to 350°. Prepare Béchamel Sauce; keep warm.

  2. Remove roots, outer leaves, and tops from leeks, leaving 8 inches of each leek. Cut each leek in half lengthwise to, but not through, root end. Rinse under cold water; drain. Tie leeks securely with string. Place leeks in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until tender. Rinse leeks under cold water; drain and squeeze dry. Discard string. Finish cutting each leek lengthwise through root end; cut each half crosswise. Wrap each quarter with a slice of ham.

  3. Place each ham roll into a 13 x 9-inch baking dish coated with cooking spray. Pour Béchamel Sauce over ham rolls; sprinkle with cheese. Bake at 350° for 25 minutes. Broil 3 minutes or until browned.