Gratin of Leeks with Ham  

Total time: 30 minutes
     Leeks belong to the onion family but are much milder.  They are used a lot in French cooking and are often seen as a first course. This is a traditional presentation... updated a bit ;-)

 Ingredients:

• 3 medium leeks
• 1 cup (8oz, 240ml) chicken stock
• 1 cup (8oz, 240ml) water
• 3 slices (2 - 3oz, 75gr) Prosciutto or other dry-cured ham
• 2oz (60gr) cheese, Gruyère would be good
• 3 tbs white wine
• 1 tbs Greek or plain yogurt
• 1/2 tsp tarragon

 Instructions:

• Cut root end off leeks.  Cut tops leaving 5 inches (12cm) of white to pale green leek.  Cut leeks in half the long way and discard outer leaves.  Rinse under cool running water fanning the layers a bit to get out any remaining sand. 
• Heat chicken stock and water in large skillet to a simmer.  
• Lay leeks in a row in the simmering broth.  Cover and simmer for 10 minutes. 
• Cut the ham into strips and place in 2 individual baking dishes or one larger one.  You want to be able to lay the leeks neatly.  I used 2 oval dishes that were 5" (12cm) long by 2 1/2" (7cm) wide. 
• Uncover and remove leeks with a tongs, draining and trying to keep them together. (Reserve broth.) 
• Place 3 leek 'halves' on top of ham in each baking dish. 
• Divide the cheese and place on top of the leeks. 
• Mix the wine, yogurt and tarragon.  Spoon around the edges of the leeks. 
• Bake, 400F (200C) for 12 - 15 minutes, until heated through and cheese is bubbly.  Remove and serve.