Baked Leeks With Bechamel Sauce And Chopped Ham

• 2 lb. fresh leeks
• Salt
• Freshly ground black pepper
• 1 quantity bechamel sauce
• 1 Tbsp. butter
• 1 egg yolk (optional)
• 4 oz. ham, finely chopped
• 1/2 c. freshly grated Gruyere cheese

1. Discard any withered leaves from the leeks and chop off the green tops.
2. Cook in salted boiling water for about 10 minutes, until leeks are cooked al dente.
3. Prepare the bechamel (with nutmeg) and leave to cool.
4. Drain the leeks and saute for 5 minutes in a skillet with the butter, salt and pepper.
5. Transfer to an ovenproof dish.
6. Combine the egg yolk and 3/4 of the ham with the bechamel, mix well and pour over the leeks.
7. Sprinkle with the cheese and the remaining ham.
8. Bake in a preheated 350u0b0 oven for 20 minutes.
9. Serves 4.

fresh leeks, salt, freshly ground black pepper, bechamel sauce, butter, egg yolk, ham, freshly grated gruyere cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142818 (may not work)