Baked Leeks and Ham Slices au Gratin

• 8 large leeks
• Salt to taste
• 4 tablespoons butter
• 4 tablespoons flour
• 2 1/2 cups milk
• Freshly ground pepper to taste
• 1/4 teaspoon freshly grated nutmeg
• 18 teaspoon cayenne pepper
• 1 egg yolk
• 8 slices boiled ham, about 3/4 pound
• 2 tablespoons chopped shallots
• 3 tablespoons grated Gruyere or pecorino cheese

1. Preheat oven to 475 degrees.
2. Cut off the top of the leeks, leaving 2 inches of the green part.
3. Trim off the root ends at the base.
4. Rinse leeks thoroughly in cold water to remove sand.
5. Place leeks in a pot, cover with water and add salt to taste.
6. Bring to a boil and simmer for 8 minutes.
7. Drain and chill.
8. Melt 3 tablespoons of the butter in a saucepan.
9. Add flour, stirring with a wire whisk.
10. When blended add milk, stirring rapidly with whisk.
11. Add salt, pepper, nutmeg and cayenne and blend.
12. Simmer for 5 minutes.
13. Remove from heat and add egg yolk, stirring briskly.
14. Heat the remaining tablespoon butter in a skillet.
15. Add leeks and sprinkle with salt and pepper.
16. Cook briefly, turning to heat evenly.
17. Place each leek on a slice of ham, at an end.
18. Carefully roll the ham up to form a roulade.
19. Sprinkle shallots in the bottom of a baking dish measuring 11 by 8 inches.
20. Place the roulades close together in a row.
21. Spoon sauce on top and sprinkle with cheese.
22. Bake 10 minutes or until hot and bubbling and nicely glazed on top.

leeks, salt, butter, flour, milk, freshly ground pepper, freshly grated nutmeg, cayenne pepper, egg yolk, ham, shallots, gruyere

Taken from cooking.nytimes.com/recipes/11693 (may not work)