Leeks au gratin

Bechamel sauce

• 5 tablespoons butter
• 41/2 tablespoons white flour
• 3 cups low fat milk
• 1 cup half and half
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg

1. Melt butter over medium heat, add flour, stir until golden brown. In the meantime heat the milk and half and half.
2. Add the hot liquid a cup at a time whisking constantly until very smooth. Continue to cook for about 10 minutes whisking constantly . Add salt and nutmeg.

Leeks,butter, gouda cheese, Prosciutto

• 4 skinny leeks
• 8 paper thin slices of Prosciutto
• 2 ounces medium aged grated gouda cheese

1. Cut the green and ends of the leeks. Cut each leek into 2 pieces. Wash them and simmer them in salted water for 10 minutes. Carefully put them in ice water and dry them in a towel.
2. Butter an 8" by 12" inch gratin dish. Wrap a slice of Prosciutto around each piece of leek and put them into the dish. Add enough bechamel sauce to cover the leeks. I had about a cup leftover sauce. Sprinkle with the grated cheese and bake in a 400 degree preheated oven for 10 - 15 minutes.