This is comfort food in my books. We usually make this with endives in France but they're bitter and it's way better with leeks in my opinion. Homemade bechamel sauce, ham and leeks. Oh and don't forget the generous amount of cheese to give it a nice crust.

Leek au gratin (serves 3) :

• 3 leeks
• 6 slices of ham
• 35g butter
• 35g flour
• 40cl milk
• 1/4 tsp ground nutmeg
• 2 handful shredded comté (or gruyere)
• Salt and pepper

Boil water in a big pot and add the leeks (remove the green part) for 15 minutes.  

Let it dry in a colander for 10 minutes.

Meanwhile, make the bechamel sauce.

Melt the butter in a sauce pan, add the flour and mix with a wooden spoon until you get a thick paste also called a roux.

Turn the heat off, add all the milk and whisk until the roux is well combined with the milk.

Turn the heat back on and whisk until the sauce thickens. Turn the heat off. Season with salt, pepper and nutmeg. Mix.

Preheat the oven at 180°C/350°F.

Cut the leeks in 2, roll them each in a slice of ham.

In an oven safe dish, add half of the bechamel sauce. Put the ham wrapped leeks on top.

Add the rest of the bechamel sauce, top with cheese.

Bake for 25 minutes.

Serve warm!