Gratin of leeks with ham (Gratin de poireaux) from Mastering the Art of French Cooking, Volume One (page 155) by Julia Child and Louisette Bertholle and Simone Beck

  • cooked ham
  • eggs
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute Béchamel sauce or Mornay sauce for eggs and whipping cream.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute Béchamel sauce or Mornay sauce for eggs and whipping cream.

  • Delys77 on June 06, 2025

    This was excellent with just a béchamel. Be careful of the seasoning. I added some Gruyère and with salted butter and ham it was too salty. That said with the right seasoning this is an easy dish that is a keeper.

  • adrienneyoung on September 27, 2021

    Made with mornay sauce and steamed broccoli instead of leeks I didn’t have. Still very good. Needs an acidic green salad to cut the richness of the sauce.

  • adrienneyoung on February 03, 2018

    Made using the mornay sauce option. Excellent with a sharply vinegary green salad.

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