The Busy Gourmand

Leek Gratin

This dish assembles quickly, cooks quickly, and tastes wonderful. In this particular dish I use an Italian pepperoni to wrap the leeks. I think some ham, prosciutto, or salami would work just as well. The bechamel is modified with some dijon mustard for an extra something or other. You could probably substitute a small amount of dry mustard.

4 small to medium size leeks, root and dark green ends removed, thoroughly washed
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
2 teaspoons dijon style mustard
4 thin slices of pepperoni (sandwich size, not the pizza size), prosciutto, salami or ham
2 oz grated parmigiano reggiano cheese

Preheat the oven to 400 degrees.

Heat some water to the boil in a pot or dutch oven with a pinch or two of salt. Add the leeks to the pot and simmer for about 5 minutes. Remove the leeks and drain on paper towels.

Meanwhile melt the butter in a small sauce pan. Add the flour and stir with a whisk. Allow the mixture to cook for a minute or two. Add the milk to the pot and using a whisk stir the milk until it thickens. Add the mustard, stir again and remove from the heat.

Wrap each leek in one slice of the pepperoni or whatever you are using. Lay the leeks parallel to one another in a glass or ceramic casserole dish. Spoon the sauce evenly over the leeks. Top with the grated cheese. Place in the oven for about 20 minutes or until the sauce and cheese are beginning to brown and bubble.

One Serving Leek Gratin