Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- Clean the leeks and slice them into thin rounds.
- In a large skillet, heat olive oil and sauté the leeks for about 5 minutes until soft.
- Add diced ham to the leeks and cook for another 2-3 minutes, seasoning with salt, pepper, and nutmeg if desired.
- Mix the heavy cream with a pinch of salt and pepper.
- Transfer the leek and ham mixture to a baking dish and pour the seasoned cream over it.
- Lay slices of raclette cheese over the cream and sprinkle grated cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbling.
- Let it rest for a few minutes before serving.
Nutrition
Calories: 400kcalCarbohydrates: 15gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg
Notes
Make sure to clean the leeks thoroughly to remove any dirt, as they can be sandy.
For a lighter version, substitute heavy cream with half-and-half or whole milk.
Feel free to sprinkle fresh herbs like thyme or parsley on top before serving for added flavor and color.
This dish can be stored in the refrigerator for up to 3 days and reheated in the oven for best results. Enjoy!
For a lighter version, substitute heavy cream with half-and-half or whole milk.
Feel free to sprinkle fresh herbs like thyme or parsley on top before serving for added flavor and color.
This dish can be stored in the refrigerator for up to 3 days and reheated in the oven for best results. Enjoy!
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