Welsh Ham And Leek Casserole Recipes

HUMBLE HAM CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Butter a shallow 3-quart baking dish. In a medium saucepan, melt the butter over medium heat. Add the leeks and thyme and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Sprinkle with the flour; stir and cook 2 minutes. Whisk in the milk and half-and-half, bring to a simmer and cook until thickened, about 5 minutes. Season with the nutmeg, salt and pepper. Remove from the heat.
• Peel and thinly slice the potatoes about 1/8 inch thick. Spread about 1 cup of the cream sauce in the bottom of the buttered baking dish. Layer with half of the potatoes, half of the cheddar and all of the ham. Spread with another cup of sauce. Layer the rest of the potatoes over the top, then add the rest of the sauce. Sprinkle with the remaining cheddar, the breadcrumbs and parmesan.
• Cover the dish with foil and bake until the potatoes are just tender, 35 to 40 minutes. Uncover and bake until the top is browned and bubbly, 15 to 20 more minutes. Let sit 10 minutes before serving.

WELSH LEEK PIE

Steps:

• Prepare the leeks by cutting off the roots, the coarse green leaves and the damaged outer layer. Run under the tap to get rid of the dirt and grit. Slice them into a colander and rinse again. Cook them gently in the butter till soft.
• Line a shallow pie dish with a layer of pastry, and turn the leeks and the ham (chopped small) on to it.
• Mix cream and eggs well together. Season with salt and plenty of pepper and strain into pie dish. Cover with a pasrty lid, and brush with milk.
• Bake for about 30 minutes in a 350F oven.
• This pie tastes better warm than hot. If you prefer a flan, just cook without the pastry lid.

WELSH HAM AND LEEK CASSEROLE

Steps:

• 1. To prepare leeks: Remove any withered outer leaves. Cut off 1 inch of leaf tops; discard. Cut off roots, then cut leeks in half crosswise. Make slit down length of each leek half, being careful not to cut through leek completely. Rinse thoroughly. Tie 2 leek halves together with kitchen string; repeat with remaining leeks. Place leeks in Dutch oven; pour in enough lightly salted water to cover. Bring to a boil over high heat. Reduce heat to low; simmer 6 to 8 minutes or until leeks are tender. Drain and pat dry. Remove strings.
• 2. Preheat oven to 350°F.
• 3. Place tomatoes in bottom of 13X9-inch baking dish.
• 4. Melt butter in medium saucepan over medium heat.
• 5. Add celery; cook 3 minutes or until celery is crisp-tender. Remove celery with slotted spoon; arrange evenly over tomatoes. Reserve butter in saucepan.
• 6. Wrap 1 ham slice around each leek half. Arrange, seam side down, in single layer in baking dish.
• 7. Add garlic to reserved butter in saucepan. Cook and stir over low heat 30 seconds. Stir in flour, salt, pepper and nutmeg. Cook 2 minutes, stirring constantly.
• 8. Gradually whisk in milk and half-and-half until smooth. Cook until mixture boils and thickens, whisking constantly. Remove from heat.
• 9. Stir in 3/4 cup cheese; continue to stir until cheese melts.
• 10. Pour cheese sauce evenly over leeks. Sprinkle with remaining 1/4 cup cheese and bread crumbs.
• 11. Bake 30 minutes or until lightly browned and bubbly.