040 / 75 · Chicken, Turkey and Fish Suppers

Ham, Leek and Butter Bean Gratin

One 8×12 in (20×30 cm) dish, at least 3 qt/2.8 L;4 bean-forward main-dish portions · Active 30 min · Total 1 hr 20 min

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Three cans of butter beans give this gratin its substance, with a smaller amount of ham and thoroughly softened leek. A mustard milk sauce binds the filling, and a light cheddar-and-crumb finish adds a golden surface. The leeks are washed between their layers before slicing so their sweetness arrives without hidden grit.

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Hand-drawn ham, leek and butter bean gratin with golden crumbs.

The prepared leek weight is after cleaning

Trim roots and tough dark-green leaves, split the remaining leek lengthwise and fan the layers under running water. Shake dry before slicing and weighing. A large unwashed leek is not the same as the prepared amount in the recipe. Cook gently in butter until the slices are tender; browning their thin edges quickly leaves firmer centers behind. Leeks can carry enough water to thin a sauce, so let that evaporate before flour is stirred in. They should be soft ribbons rather than a crunchy raw layer under beans.

Keep the beans broad and the ham small

Drain and rinse canned butter beans, then give them a minute to drip. Fold with a broad spoon after the sauce is made so most stay whole. Cut fully cooked ham into small cubes that distribute through the generous bean quantity. Its seasoning and original date matter more than adding a large second layer of meat. Mustard flavors the sauce but does not replace flour as a thickener. Whisk the milk and stock into the cooked roux, then take off the heat before adding cheese. Spread the filling warm and keep the crumb top loose. This is a complete bean-forward supper, not a small vegetable side enlarged by its serving bowl.

A golden gratin has a hot middle

Check several center points before serving. The rim can bubble while broad beans in the center are still warming. If crumbs color first, shield them loosely and continue. After a brief rest, spoon through the full depth and share the ham cubes rather than taking mostly crust from one end. Keep any saved portions inside the ham’s original storage deadline.

Ingredients

  • 3 cans butter beans, drained and rinsed (1 lb 9 oz/720 g drained total)
  • 2 large leeks, white and pale-green parts washed and sliced (300 g prepared)
  • 2 tablespoons butter (30 g)
  • 2 tablespoons all-purpose flour (18 g)
  • 1 1/4 cups milk (300 ml)
  • 1/2 cup low-sodium chicken stock (120 ml)
  • 1 tablespoon whole-grain mustard (15 g)
  • 8 oz fully cooked ham, safely chilled, cut in small cubes (225 g)
  • 2 oz mature cheddar, grated (60 g), divided equally between sauce and topping
  • 1/4 teaspoon black pepper
  • 2/3 cup coarse fresh breadcrumbs (40 g)
  • 1 tablespoon olive oil (15 ml)

Set out

Oven, 8×12 in (20×30 cm) baking dish, at least 3 qt/2.8 L, Large deep skillet, Colander, Whisk, Small bowl, Rimmed baking sheet, Suitable foil if needed, Food thermometer

Allergens

Milk, Wheat, Mustard; check ham and stock labels for celery or other allergens. Check labels and substitutions.

Make it

  1. Heat oven to 400°F (205°C). Put the dish on a rimmed sheet. Drain and rinse beans thoroughly.
  2. Melt butter in the skillet over medium-low heat. Cook leeks 12–15 minutes, stirring, until very soft and excess water evaporates. Stir in flour 1 minute, then gradually whisk in milk and stock. Simmer 3–4 minutes until sauce coats a spoon.
  3. Take off the heat and stir in mustard,30 g cheddar and pepper. Fold in ham and beans gently. Return to low heat 3–4 minutes until the filling reaches 165°F (74°C), then spread in the dish.
  4. Mix breadcrumbs, olive oil and remaining 30 g cheddar in the small bowl. Scatter loosely over filling. Bake 20–25 minutes until golden and the center and several other points reach 165°F (74°C). Shield the top loosely if needed while the middle finishes.
  5. Rest 5 minutes before serving four portions.

Beans are the main ingredient

The drained 720 g quantity is deliberate. Keep the full amount instead of replacing a can with extra sauce, which would make the pan looser and less substantial.

A useful detail

The 80-minute total includes thorough leek cleaning and softening, sauce, the full oven stage and rest. No extra salt is required because ham, stock, mustard and cheese season the base.

Another way

  • Use 225 g plain fully cooked turkey instead of ham. Keep its original cooking deadline and the same 165°F (74°C) final checks.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3 days of the ham’s original cooking or opening, or an earlier ingredient deadline. Reheat to 165°F (74°C), adding a little water if needed. Freeze promptly cooled portions for up to 1 month for quality only within the original ingredients’ safe windows; thaw in the refrigerator.