Ham and sweet potato gratin

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Preparation time: 25 minutes
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Cook time: 70 minutes
Olymel ham and sweet potato gratin

Ingredients

Metric
Imperial
500 ml 2 cup finely chopped leeks
2 2 chopped onions
115 g 1/4 cup butter
60 ml 1/4 cup flour
5 ml 1 tsp onion powder
5 ml 1 tsp powdered garlic
750 ml 3 cup milk 2% M.F.
1 kg 2.2 lb sweet potatoes, cut thin
1 kg 2.2 lb sodium-reduced cooked ham, diced
250 ml 1 cup grated cheddar cheese
- - Softened butter
- - Pepper

Preparation

  • Preheat the oven to 180°C (350°F).
  • In a large pan heated to medium heat, pour in a drizzle of oil and cook the onions and the leaks until transparent. Add pepper, remove and set aside.
  • Continue cooking until velvety.
  • Pour half of the sauce into a buttered oven dish, spread half of the sweet potato strips over top, overlapping some of them.
  • Add the diced ham, then the onion-leek mixture and pour in the rest of the sauce, keeping the surface smooth.
  • Cover and cook for 45 minutes.
  • Remove the lid, sprinkle on the grated cheese and continue cooking for 5 minutes or until nicely coloured.
  • Serve hot.