Harvesting Leeks, from Tacuinum Sanitatis
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Gratin Savoyard
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12 small leeks, trimmed of all but 1 inch
of green, well rinsed
Salt
2 tablespoons (1/4 stick) butter
12 thin slices boiled ham
1 cup milk
1 cup whipping cream
2 large eggs
2 egg yolks
Salt and freshly ground pepper
1/2 cup grated cheese (combination of
Swiss and Parmesan preferred)

With sharp knife cut small cross into green part of leeks. Rinse thoroughly under cold running water. Arrange in single layer in large heavy skillet. Sprinkle with salt and dot with butter. Add water to cover. [We add dry
white wine.] Place over low heat, partially cover and poach until tender,
about 20 to 25 minutes. Drain thoroughly on paper towels.
Preheat oven to 375 degrees F. Lightly butter shallow baking dish. Wrap
each leek in slice of ham and arrange in single layer in prepared dish.
Combine milk, cream, eggs, yolks and salt and pepper to taste in medium
bowl and blend thoroughly. Pour over leeks and top with grated cheese.
Bake 45 minutes, or until top is browned and knife inserted near center
comes out clean. Serve immediately. Serves 6.
 

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