Creamy Leek, Ham & Potato Bake

• 800 gpotatoes, peeled and thinly sliced
• 3leeks (white & pale green), sliced and washed
• 250 gcooked ham, chopped
• 30 gplain flour
• 50 gpanko breadcrumbs
• Salt & freshly ground black pepper, to taste
• 400 mlmilk (warmed)
• 150 mldouble cream
• 30 gunsalted butter
• 1 tspDijon mustard
• 150 ggruyère, grated
• ¼ tspground nutmeg
• 1lemon, zest and juice

Method

1. 1Preheat the oven to 200°C (fan 180°C). Toss the thinly sliced potatoes in a bowl to stop them browning and set aside.
2. 2Melt 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. 3Stir 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. 4Layer 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. 5Sprinkle the gruyère evenly over the surface, then scatter the panko breadcrumbs across the top for crunch.
6. 6Bake 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. 7Rest for 10 minutes before serving so the layers settle.

Per serving

kcal

527

protein

23.1g

fibre

6g

carbs

43g

fat

29.8g