LEEK AND PROSCIUTTO GRATIN - Lidia
Crispy prosciutto and melty cheese atop tender leeks in a buttery gratin dish—baked to perfection and served hot.
Ingredients
- 2 tablespoons unsalted butter
- 6 medium leeks, white and light-green parts, ends trimmed, halved lengthwise but still attached at root end
- ¼ teaspoon kosher salt
- 3 ounces prosciutto, thinly sliced
- 4 ounces Gruyère, shredded
- ½ cup coarsely chopped walnuts
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