Are you wondering what to do with all that leftover Easter ham? Make a comforting gratin. Gratins are often laden with heavy cream and butter, but this lightened version is just as delicious. Any leftover roasted meat would work will in place of the ham. 
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 4 as main course or 6 as side dish
Ingredients:
1 bunch Ontario Leeks (2 to 4)
1 tbsp each of olive oil and butter
2 cloves Ontario Garlic, minced
1/2 tsp dried thyme leaves
1/4 tsp each of salt and pepper
1 tbsp Dijon mustard
1/2 cup chicken or vegetable   stock
1 cup diced ham
 (about 4 oz/125 g)
2 lb Ontario Potatoes
 (5 to 6 medium)
1/4 cup freshly grated Parmesan   or Asiago cheese
Preparation Instructions:
Cut leeks in half lengthwise and wash well. Slice white and
light green parts.
In nonstick skillet, heat oil and butter over medium heat. Stir
in leeks and garlic; cook until slightly softened, 3 to 5
minutes, stirring often.
Remove from heat. Season with thyme, salt and pepper. Stir in
mustard, stock and ham; set aside.
Peel and thinly slice potatoes about 1/4-inch thick. Place
one-third in buttered 8- to 10-cup gratin or shallow baking
dish. Spoon half of the leek mixture over top. Repeat layers
once.
Top with remaining potatoes.
Cover with buttered parchment paper or foil, pressing buttered
side down. Bake in 400°F oven for 45 to 50 minutes or until
potatoes are tender when pierced with a knife.
Remove parchment paper or foil. Sprinkle with cheese; bake for
15 minutes to melt cheese and lightly brown potatoes.
Let stand for 10 minutes before serving.
Tip: A mandolin or food processor makes even, thin potato
slices. To make slicing easier, cut potatoes in half crosswise
and place flat edge down on mandolin.
Nutritional Information:
1 Serving
Protein: 9.0 grams Fat: 6.0 grams Carbohydrates: 36.0 grams
Calories: 236
