Potato, leek and prosciutto gratin

Name: Potato, leek and prosciutto gratin recipe
Yield: 6
Ingredients: 50g unsalted butter; 2 tbs extra virgin olive oil, plus extra to brush; 2 leeks, finely chopped; 2 garlic cloves, finely chopped; 40g plain flour; 450ml milk; 40g finely grated parmesan; 1/3 cup sage leaves, chopped, plus a few extra leaves to top; 400g Dutch cream potato, peeled and thinly sliced on a mandoline; 8 thin slices prosciutto; 1/4 cup finely grated Gruyere

Rate now

Jump to recipe

by Phoebe Wood

Nov 18, 2021

There's nothing more comforting and festive than this cheesy, creamy gratin.

50g unsalted butter
2 tbs extra virgin olive oil, plus extra to brush
2 leeks, finely chopped
2 garlic cloves, finely chopped
40g plain flour
450ml milk
40g finely grated parmesan
1/3 cup sage leaves, chopped, plus a few extra leaves to top
400g Dutch cream potato, peeled and thinly sliced on a mandoline
8 thin slices prosciutto
1/4 cup finely grated Gruyere

Method

1.

Melt butter and oil in a non-stick saucepan over medium-low heat. Add leek and a pinch of salt flakes. Cook, stirring occasionally, for 15 minutes or until leek is very soft. Stir in garlic and cook for 2 minutes or until softened. Stir in flour and cook for 2 minutes to cook out the flour. Gradually add milk, stirring constantly, until thick and smooth. Stir in parmesan and chopped sage, and season to taste.
2.

Preheat oven to 180°C. Place two 18cm ovenproof frypans on a baking tray. Divide one-quarter of the leek bechamel between the bases of the pans. Layer each pan with one-quarter of the potato and top with 2 slices of prosciutto. Repeat layering, finishing with a layer of bechamel and prosciutto. Brush with oil.
3.

Cover each pan with a layer of baking paper, then foil. Bake for 45-50 minutes, until the potato is tender. Remove the baking paper and foil and bake for a further 10 minutes. Sprinkle over the Gruyere, top with extra sage leaves and bake for a further 5-10 minutes, or until golden and bubbling. Serve.