250gMushroomshalved or quartered if large ( 8 oz )
4MediumLeekssliced
1.5cupsCooked Hamcubed
SAUCE:
2TBButter
2TBFlour
1cupMilk
1cupFresh Cream(double cream/whipping cream)
1TBDry Ranch Mix
1.5cupsWhite Cheddar Cheesegrated
Parsleychopped, to garnish
Instructions
Pre-heat the oven to 180 deg C ( 350 deg F ) – spray a 20 x 20 cm ( 8 x 8 inch ) – or similar – with cooking oil.
Boil the Cauliflower in salted water for 5 – 7 minutes (must still feel crunchy) – drain and keep aside.
Meanwhile heat the Butter in a large skillet – saute the Mushrooms and Leeks until soft – drain (if necessary) and keep aside with the Cauliflower – add the Ham and gently mix through.
Using the same skillet melt the Butter for the Sauce – sprinkle over the Flour and stir (off heat) until a paste forms – add the Milk little by little, stirring after each addition – Pour in the Cream and stir in the Dry Ranch Mix – simmer over low heat, stirring continuously until the sauce has thickened – remove from heat and add 1 cup of the Cheese – stir until melted and smooth.
Transfer the Vegetables and Ham to the prepared oven dish – pour over the Cheese Sauce and sprinkle over the remaining 1/2 cup Cheese.
Bake 15 – 20 minutes or until bubbly and the Cheese has melted.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.