A good way to ham things up

If you tossed any leftover ham or potatoes into the freezer following your Easter dinner, this recipe for Leek, Potato and Ham Gratin is just the thing for putting them to use. And given the less-thanspring-like weather we had this week, something hearty does seem like a good idea.

Gratins are often laden with heavy cream and butter, though this version is lightened while remaining just as delicious and wonderfully comforting. Gratins make a wonderful side to roast meats and poultry, so the ham could be omitted in that case ... but why not let it add to the flavour?

A mandolin or food processor makes even, thin potato slices. To make slicing easier, cut potatoes in half crosswise and place flat edge down on mandolin.

This ham, leek and potato gratin is sure to become a favourite on almost every dinner table.

Leek, Potato and Ham Gratin

1 bunch leeks (2 to 4)

1 Tbsp. each of olive oil and butter

2 cloves garlic, minced

1/2 tsp. dried thyme leaves

1/4 tsp. each of salt and pepper 1 Tbsp. Dijon mustard

1/2 cup chicken or vegetable stock

1 cup diced ham (about 4 oz/125 g)

2 lb potatoes (5 to 6 medium)

1/4 cup freshly grated Parmesan or Asiago cheese

1. Cut leeks in half lengthwise and wash well. Slice white and light green parts.

2. In non-stick skillet, heat oil and butter over medium heat. Stir in leeks and garlic; cook until slightly softened, 3 to 5 minutes, stirring often. Remove from heat. Season with thyme, salt and pepper. Stir in mustard, stock and ham; set aside.

3. Peel and thinly slice potatoes about 1/4-inch (5 mm) thick. Place one-third in buttered 8- to 10-cup gratin or shallow baking dish. Spoon half of the leek mixture over top. Repeat layers once. Top with remaining potatoes.

4. Cover with buttered parchment paper, pressing buttered side down. Bake in 400°F (200°C) oven for 45 to 50 minutes or until potatoes are tender when pierced with a knife.

5. Remove parchment paper. Sprinkle with cheese; bake for 15 minutes to melt cheese and lightly brown potatoes. Let stand for 10 minutes before serving