Gluten Free Ham and Leek Gratin

A creamy gluten free ham and leek gratin with plenty of cheese!

After investigating the “Dine-In” selection at our local supermarket and seeing that the majority were full of gluten I decided to pick my favourite and make it at home, just as delicious! I avoided using cream in this recipe to keep the calories down but for a real treat I would replace the milk with cream and also add cream to the sauce.

Print Recipe
Gluten Free Ham and Leek Gratin
gluten free ham and leek gratin
Course Mains
Cuisine French
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Mains
Cuisine French
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
gluten free ham and leek gratin
Instructions
  1. Preheat the oven to Fan 180°C/Gas 4/350°F
  2. In a frying pan lightly fry the onions, mushrooms and the leek
  3. Thinly slice the potato
  4. Add the cream cheese to the frying pan and stir
  5. Make a cornflour paste with the cornflour and a small amount of the milk. Add to the frying pan to thicken the sauce.
  6. Add the rest of the milk, pecorino, parmesan and cheddar cheese (leave a little of the cheddar for on top of the gratin)
  7. Add the ham to the frying pan, give the contents a good stir so that all the cheese is melted in.
  8. Add the mix to an oven proof dish.
  9. Cover the dish contents with the sliced potato - I drizzled a little milk on the potatoes while adding them - and then slices of the mozarella plus the additional grated cheddar.
  10. Cook in the oven for 35-40 minutes - check the potatoes are cooked using a sharp knife before serving.
Recipe Notes

You could make this dish with a traditional roux sauce, if you do that you can miss out the cream cheese and cornflour steps.

gluten free ham and leek gratin

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