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Prepare the leeks:
Clean the leeks well and cut them in half if necessary so that they can be easily wrapped in the slices of ham.
Cook the leeks in a large pot of boiling salted water for 10 to 15 minutes until tender. Drain them well.
Prepare the béchamel:
In a saucepan, melt the butter over medium heat.
Add the flour and mix well to form a roux. Cook for 1 to 2 minutes without colouring.
Pour in the milk little by little, whisking to avoid lumps, until you get a thick, smooth sauce.
Salt, pepper and add a pinch of nutmeg, if desired.
Topping:
Wrap each leek in a slice of ham.
Arrange the leek and ham rolls in a gratin dish.
Add the béchamel and cheese:
Pour the béchamel over the rolled leeks.
Sprinkle generously with grated cheese for a nice gratin.
Cooking:
continued on the next page
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