Baked Leeks With Bechamel And Jamon Serrano - cooking recipe

Ingredients

3 1/4 lbs leeks, large
1 pint milk
3 tablespoons olive oil
2 ounces flour
salt, pepper and nutmeg
2 ounces butter
2 ounces cheese
5 ounces prosciutto ham, thinly sliced (jamon serrano or iberico ham)

Preparation

Cut off the roots and the green part of the leeks. Cut the leeks downwards in a cross shape from the top, remove the outside leaves and wash in plenty of water to remove any soil from between the layers. Cut into regular pieces and cook in boiling salted water for 10 minutes. Drain.
Heat the oil, add the flour and fry gently. Boil the milk and pour over, stirring all the time to make a smooth bechamel sauce. Season with salt, pepper and a little nutmeg. Cook for 5 minutes, stirring all the time. Remove from the heat and add half the butter.
Arrange the leeks on an oven-proof dish, leaving spaces between them. Pour the bechamel over and top with the rest of the butter in small pieces and grated cheese. Brown under the grill then place the iberico or serrano ham slices between the leeks so that the fat melts with the heat of the dish, bringing out the taste of the ham. Serve immediately.