Leeks dauphinoise leeks with ham.
700 g leeks (about 5 or 6 leeks)
100 g smoked ham, julienned.
2 Tbs butter or margarine
2 Tbs plain flour
200 ml double cream
Salt and white pepper
Juice of ½ lemon
150 g grated cheese
Grease the Omnia Pan. Rinse and trim the leeks. Slice into rings, using all of the white part and about 5 cm of the green. Bring slightly salted water to a boil, then simmer the leeks for about 15 minutes and drain, reserving the liquid . Pour the leeks into the Omnia Pan and sprinkle the ham evenly over the leeks.
Melt the butter or margarine and whisk in the flour. Thin with the liquid from the leeks and the cream, a little at a time. Season with salt and pepper to taste. Add the lemon juice and grated cheese, saving a little cheese.
Pour the sauce over the leeks and sprinkle with the rest of the cheese. Bake on fairly low heat until slightly brown and bubbly, about 20 minutes.