Creamy ham and leek gratin

Ingredients

• 4 c water

• 6 medium leeks, white and tender green, split lenghtwise

• 1/2 c dry white wine

• 1 bay leaf

• salt

• 1 c heavy cream

• 1 large shallot, thingly sliced

• 1 tbsp fresh lemon juice

• freshly ground pepper

• 6 oz baked smoked ham, cut into 2x1/2" matchsticks

• 1/4 c pistachios, chopped up

• 1/4 c melted butter

Steps

1. In a large skillet, bring the water to a boil. Add the leeks, wine, bay leaf and large pinch of salt, and simmer over moderate heat until the leeks are tender, about 25m.

2. Using a slotted spoon, trasnfer teh leeks to a platee, keeping them intact. add the cream and the shallot to the cooking liquid and simmer over moderate heat until reduced to 1 1/4 c, about 6 minutes. Add the lemon juice and season with salt and pepper.

3. Preheat the oven to 500ºF. Arrange the leeks, cut side up, and the ham in a large gratin dish. Pour the cream sauce evenly over the leeks and ham. In a small bowl, combine pistachios and melted butter and scatter over the leeks. Bake in the upper third of the oven for about 8 minutes, or until golden brown on top. Serve piping hot.