John Myers
Ham and Vegetable Gratin
The perfect ham and vegetable gratin recipe with a picture and simple step-by-step instructions.
- 2 Leek
- 500 g Fresh broccoli
- 200 g Fresh mushrooms
- 2 Spring onions fresh
- 200 g Cooked ham
- 1 tbsp Oil
- 0,125 liter Milk
- 150 g Creme fraiche Cheese
- 2 Eggs
- Salt
- Pepper
- Freshly grated nutmeg
- 150 g Grated cheese
- Clean and wash the leeks and cut into rings.
- Wash the broccoli, remove the leaves, separate the florets from the thick stalk, shorten the stems a little and cut them crosswise. Peel the stems only. Wash, clean and dice the mushrooms and onions. Remove the fat from the ham and dice.
- Heat the oil in a pan. Fry all vegetables and ham over medium to low heat, stirring constantly, for about 5 minutes. Let cool down lukewarm.
- In the meantime, mix the milk, creme fraiche and eggs and season with salt, pepper and nutmeg. Put the vegetables in a low-rimmed pan and pour the milk over them.
- Sprinkle with the cheese and put in the cold oven. Cook the gratin at 200 degrees (gas 3-4; convection 180 degrees) for 30 minutes.
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