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Ham and sweet potato gratin
Preparation time:
25 minutes
Cook time:
70 minutes
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 | 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.
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