Baked Leeks With Bechamel And Jamon Serrano – a delicious recipe with leeks, milk, olive oil, flour, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut off the roots and the green part of the leeks. Cut the leeks downwards in a cross shape from the top, remove the outside leaves and wash in plenty of water to remove any soil from between the layers. Cut into regular pieces and cook in boiling salted water for 10 minutes. Drain.
2
Heat the oil, add the flour and fry gently. Boil the milk and pour over, stirring all the time to make a smooth bechamel sauce. Season with salt, pepper and a little nutmeg. Cook for 5 minutes, stirring all the time. Remove from the heat and add half the butter.
3
Arrange the leeks on an oven-proof dish, leaving spaces between them. Pour the bechamel over and top with the rest of the butter in small pieces and grated cheese. Brown under the grill then place the iberico or serrano ham slices between the leeks so that the fat melts with the heat of the dish, bringing out the taste of the ham. Serve immediately.
383
kcal
Calories
32
g
Fat
13
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 1/4 lbs leeks, large, 1 pint milk, 3 tablespoons olive oil, 2 ounces flour, and more.
Yes, Baked Leeks With Bechamel And Jamon Serrano falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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