French Dijonnaise Ham and Mustard Savory Oats
A French-inspired savory oat porridge with creamy steel-cut oats cooked in white wine and chicken broth, topped with sautéed leeks, crispy diced ham, tangy Dijon mustard, and a generous shower of Gruyère cheese. This sophisticated breakfast dish brings café-style elegance to the morning table.
Steps
Before you start
- Have all ingredients prepped and measured before you start—steel-cut oats need steady attention on the stovetop
- Cut the ham and leeks into uniform sizes so they cook evenly
- Use a heavy-bottomed pot to prevent scorching on the bottom
Toast the oats
- In the heavy-bottomed 3-quart (2.8 L) saucepan, melt ½ tablespoon (7 g) of butter over medium heat.
- Add the steel-cut oats and toast, stirring constantly, until they become fragrant and turn a light golden brown, about 3–4 minutes.
- This deepens their flavor and prevents mushiness.
+ Show details− Hide details
Ready when: Oats smell fragrant and are light golden in color
Tip: Don't skip the toasting step—it gives the porridge a nutty flavor and better texture
Add liquid and aromatics
- Pour the white wine into the pan and stir for 30 seconds, allowing it to deglaze the bottom and reduce slightly.
- Add the chicken broth, thyme sprigs, and bay leaf.
- Stir well and bring to a boil over medium-high heat.
+ Show details− Hide details
Ready when: Mixture reaches a rolling boil
Tip: Use dry white wine (not sweet) to match the Dijon mustard's tanginess
Simmer the oats
- Once boiling, reduce the heat to medium-low and maintain a gentle simmer.
- Stir every 2–3 minutes to prevent sticking on the bottom.
- Cook for 20–25 minutes, until the oats are tender with a creamy texture but still hold a slight chew in the center.
- The liquid should be mostly absorbed but the porridge should flow slightly.
+ Show details− Hide details
Ready when: Oats are tender, creamy, and the liquid is mostly absorbed
Tip: Stir frequently to ensure even cooking and prevent a starchy, gluey texture
Sauté the leeks
- While the oats simmer, heat the remaining 1½ tablespoons (21 g) of butter in the 10-inch (25 cm) skillet over medium heat.
- Add the sliced leeks and cook, stirring occasionally, until completely soft and beginning to caramelize at the edges, 8–10 minutes.
- Season lightly with salt and pepper.
+ Show details− Hide details
Ready when: Leeks are soft and lightly golden at the edges
Tip: Don't rush the leeks—slow cooking brings out their natural sweetness and pairs beautifully with the mustard
Finish the oats
- Remove the thyme sprigs and bay leaf from the cooked oats.
- Stir in the Dijon mustard until fully incorporated, breaking up any clumps.
- Add the nutmeg and a pinch each of sea salt and black pepper.
- Taste and adjust seasoning to your preference.
+ Show details− Hide details
Ready when: Mustard is evenly distributed throughout and no streaks remain
Tip: Add the mustard while the oats are hot so it distributes evenly and its flavor blooms
Warm and crisp the ham
- In a small skillet or the edge of the leek pan over medium-high heat, toss the diced ham and cook for 2–3 minutes, stirring occasionally, until the edges are slightly crisped and the ham is warmed through.
- This brings out its savory flavor.
+ Show details− Hide details
Ready when: Ham edges are slightly crisp and it's heated through
Tip: Don't overcook the ham or it will become dry—just warm and lightly crisp
Assemble and serve
- Divide the hot mustard oat porridge evenly among 4 shallow bowls, using about 1 cup (240 ml) per serving.
- Top each bowl with a quarter of the sautéed leeks, a quarter of the crisped ham, and about 3 tablespoons (34 g) of grated Gruyère cheese.
- Finish with a small pinch of fresh parsley if desired.
- Serve immediately.
+ Show details− Hide details
Ready when: Bowls are filled and garnished
Tip: Serve immediately so the cheese melts slightly from the heat of the porridge and everything stays warm
Good to know
Tips
- Steel-cut oats take longer to cook than rolled oats but deliver superior texture and a pleasant chew—don't rush or substitute rolled oats, which will turn to mush
- Make sure to clean leeks thoroughly by slicing them lengthwise and rinsing between the layers, as sand often hides between the white layers
- This is a dinner-quality dish in a breakfast format—it pairs beautifully with a crisp green salad and a glass of white wine for brunch
- For extra richness, stir 2–3 tablespoons of crème fraîche or sour cream into the finished porridge just before serving, which softens the mustard's sharpness
Make ahead
You can cook the oats through Step 5 up to 1 day ahead and refrigerate in an airtight container. Reheat gently in a saucepan over medium-low heat with a splash of broth to loosen, stirring frequently. Prepare the leeks and ham fresh on the morning you serve.
Storage & reheating
Refrigerate leftover porridge (without cheese topping) in an airtight container for up to 3 days. Reheat gently over medium-low heat, stirring often and adding a splash of broth or water to restore creaminess. Do not freeze—the texture will become grainy. Store sautéed leeks separately for up to 2 days and reheat gently. Ham is best used fresh but can be stored separately for up to 3 days.
Substitutions
- dry white wine (Sauvignon Blanc or Pinot Grigio) → dry vermouth or additional unsalted chicken broth. If you prefer to avoid alcohol, replace the white wine with an equal amount of chicken broth. The flavor will be slightly less complex but still delicious.
- good-quality French ham or Black Forest ham → diced bacon, pancetta, or smoked salmon. Bacon and pancetta will give a smokier finish; smoked salmon creates a lighter, more delicate dish. Adjust salt accordingly.
- Gruyère cheese, finely grated → Emmental, Comté, or sharp Cheddar cheese. Any firm French or Alpine cheese works well. Avoid soft cheeses, which won't melt evenly into the hot porridge.
- Dijon mustard (whole grain or smooth) → wholegrain mustard or a spoonful of horseradish. Wholegrain mustard adds texture; horseradish (use only ½ tablespoon) creates a different but equally French-inspired peppery kick.
