2 large or 3 medium leeks
2 tablespoons olive oil
2 onions, thinly sliced
1 clove garlic, crushed
1 cup chicken stock
¼ cup chopped flat-leaf parsley
¾ cup crème fraîche
1 tablespoon Dijon mustard
2 cloves garlic, crushed
250 grams leg ham, thinly sliced (we use Freedom Farms)
½ cup freshly grated Parmesan cheese
sea salt and freshly ground pepper
ovenproof baking dish, approximately 35 cm x 25 cm
Preheat the oven to 180˚C.
Cut the leeks in half lengthways then cut into 8-10 cm pieces. Skewer a toothpick through the layers to keep them together when cooking. (If you are worried about the leeks falling apart, skewer them vertically and horizontally through the layers).
Cook in a large saucepan of boiling salted water until tender. Carefully lift out of the water and drain well then place cut side down on kitchen towels to remove excess water. Remove the toothpicks.
Heat the oil in a sauté pan and cook the onions and garlic with a pinch of salt until tender. Add the stock and simmer until most of the stock has evaporated. Stir in half the parsley then tip into the baking dish, spreading evenly.
Arrange the leeks, cut side down, over the onions. Combine the remaining parsley, crème fraîche, mustard and garlic in a bowl and season. Stir in the ham then spoon the mixture evenly over the leeks. Scatter with Parmesan and bake for 25 minutes until golden brown and bubbling. Serve with a crisp salad and crusty bread.
Pantry note: Leg ham is available in the deli section of supermarkets.