"Light" version
1 Boil salted water in a steamer or couscousière.
2 On your work surface thinly slice your leeks then place them at the top of the steamer and cook for 10 minutes.
3 Preheat the oven to 180°(th6).
4 In a saucepan bring the cream to a boil with salt pepper and nutmeg, then add the steamed leeks lightly drained and 50g (1.75 oz) of parmesan mix well with a wooden spatula.
5 Pour half into an oven-safe dish then shred your Parma ham and arrange it over the entire surface.
6 Cover with the remaining leeks sprinkle with the remaining Parmesan put in the oven for 15 minutes: 10 minutes at 180°(th6) and 5 minutes in broil position.
Gourmand Version
7 In a thick-bottomed saucepan melt 30 g (1.1 oz) of butter then add the leeks thinly sliced, salt and pepper, and let simmer covered gently for 10 minutes.
8 Preheat the oven to 180°(th6)
9 In a saucepan heat your Béchamel then add off the heat your liquid cream, your egg yolks and 50 g (1.75 oz) of Parmesan.
10 Pour your braised leeks into this mixture, stir well then pour half into an oven-safe dish
then add your shredded Parma ham and pour in the remaining leeks.
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