Light leek and ham gratin: ready in 25 minutes, flavorful and low in calories

This dish is melting, simple, and only requires common pantry ingredients. It is the perfect example of a dinner that satisfies without the guilt. You can whip it up after work and enjoy a real homemade meal in under half an hour.

Essential ingredients for 4 people

4 leeks (about 1 kg)
4 slices of white ham
60 g of grated gruyere
30 g of butter
30 g of flour
40 cl of milk
1 pinch of nutmeg, salt, and pepper

Choose firm, white leeks for the best texture. The ham adds a salty touch, while the gruyere provides just the right amount of golden crust.

Preparation in 25 minutes

1. Pre-cooking the leeks: Clean the leeks and remove the toughest green parts. Cut them into 3 cm sections. Steam or boil them in salted water for 10 minutes until tender but still intact. Drain them well to avoid excess water in the dish.

2. Light bechamel and assembly: Melt 30 g of butter in a saucepan. Add 30 g of flour and stir to form a paste. Gradually pour in 40 cl of milk while whisking until the sauce is smooth and fluid. Season with salt, pepper, and nutmeg.

Divide the leeks into four portions and wrap each in a slice of ham. Place the rolls in a gratin dish and pour the light bechamel over them, ensuring it slides between the pieces.

3. Express browning: Sprinkle 60 g of grated gruyere on top. Bake at 400 °f for 15 minutes until the top is golden and bubbling. Let it rest for 2 to 3 minutes before serving to allow the sauce to stabilize.

Why this gratin remains light and budget-friendly

Leeks are very low in calories (about 31 kcal per 100 g), providing volume and sweetness without the weight. The bechamel is portioned to remain fluid, coating the vegetables without smothering them.

This gratin uses simple products and is very economical, often costing less than $1.50 per person. For a twist, try replacing the gruyere with comté or adding a teaspoon of mild mustard to the bechamel for a bit of acidity.