Serrano Ham and Leek Gratin

     Dear Daughter looked a little skeptical last night when I told her what was for dinner.  Fortunately, she dug right in and loved it.  Unfortunately, she dug in before any pictures were taken.  What I can say is that there were no leftovers to savor today for lunch.

     This is so easy and really, really decadent.  For some reason, it was nice to have a  bit of comfort food during this busy Spring.

Serrano Ham and Leek Gratin

Ingredients
3T butter
3T flour
1/2 cup whole milk
1/2 cup grated Gruyere cheese
5 oz Serrano ham coarsely sliced
4 leeks, white and light green parts, cleaned, roughly chopped
salt and pepper
pinch of nutmeg
1 clove garlic, halved

1.  In a skillet, heat 1T butter over medium heat.  Add the leeks and a bit of salt and pepper.  Cook until translucent, about 10 minutes.  Set aside.

2.  In a pot, melt the remaining butter over medium-low heat.  Add the flour, stir to combine and cook for one minute. Slowly whisk in the milk.  Reduce heat to low and continue to whisk to get a creamy consistency.  If need be, add a bit more milk.  I think that I ended up using another 1/4 cup.  You want a very creamy consistency.  Once you achieve this, season and add a pinch of nutmeg.  Set aside.

3.  Rub the cut side of the garlic inside a gratin dish.  Add the leeks.  Cover with the slices of Serrano ham.  Then pour the béchamel sauce over the top making sure it covers the entire dish.  Sprinkle on the cheese.

4.  Broil until bubbly and a little brown on top.  Serve with a simple green salad.