Creamy Leek, Ham & Potato Bake

Ingredients

• 800 g potatoes, peeled and thinly sliced
• 3 leeks (white & pale green), sliced and washed
• 250 g cooked ham, chopped
• 30 g plain flour
• 50 g panko breadcrumbs
• Salt & freshly ground black pepper, to taste
• 400 ml milk (warmed)
• 150 ml double cream
• 30 g unsalted butter
• 1 tsp Dijon mustard
• 150 g gruyère, grated
• ¼ tsp ground nutmeg
• 1 lemon, zest and juice

Method

1. Preheat the oven to 200°C (fan 180°C). Toss the thinly sliced potatoes in a bowl to stop them browning and set aside.
2. Melt the butter in a wide saucepan over a medium-low heat, add the leeks and cook gently for 8–10 minutes until soft and slightly jammy; this is your sweet background flavour, not crisp.
3. Stir the flour into the leeks and cook for 1 minute, then whisk in the warmed milk and cream until smooth. Simmer for 4–6 minutes, stirring, until the sauce thickens to a silky, clingy texture that coats the back of a spoon. Stir in the Dijon and nutmeg, then season generously with salt and pepper.
4. Layer a third of the potatoes into a 20x30cm ovenproof dish, scatter over a third of the ham, then spoon over a third of the leek sauce. Repeat twice more, finishing with sauce on top so the cheese browns evenly.
5. Sprinkle the gruyère evenly over the surface, then scatter the panko breadcrumbs across the top for crunch.
6. Bake for 35–40 minutes until the potatoes are tender when pierced with a knife and the top is bubbling and deeply golden; a crisp, cheesy crust is your payoff cue.
7. Rest for 10 minutes before serving so the layers settle.