(from Vegetable Love, page 387)
Salt can make or
break this lovely side dish. I always taste my ham and cheese before
adding them to the gratin. If either is particularly salty, I leave out
the extra salt all together.
1 teaspoon unsalted butter
2 ounces thinly sliced Serrano, prosciutto or Smithfield ham, trimmed and cut into slivers (about ½ cup)
½ cup freshly grated Parmesan or Gruyère cheese
7 to 9 medium leeks, trimmed, cleaned, cut across into 1/8-inch pieces and boiled or steamed (see Cook's Guide, page 600; about 2½ cups cooked)
1 teaspoon kosher salt, or to taste
¾ cup heavy cream
