for 4 servings
- 4 Leeks (halved or cut into thirds)
- 1.333 cups ham (sliced)
- ⅜ cup cream
- ⅜ cup Meat stock
- ⅔ cup Crème fraiche
- 2 eggs
- 1 cup Cheese (grated, e. g. Gryuère)
- Chervil (to garnish)
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Blanch the leeks in salted, boiling water for for 2-3 min. Drain and wrap each piece in one or two slices of ham. Place in a baking dish.
Mix together the cream, stock, crème fraîche, eggs and cheese and season with salt, ground black pepper and nutmeg. Pour over the leak and the ham and bake for 25-30 min until golden brown. Serve garnished with chervil.