So, you know that I lived in France when I was in elementary school. It was ok. I was young, and I definitely liked the pastries. Also, there were babies in my house at that point, so I pretended that I was their mother.
Also in France I dropped on of said babies on her head.
She’s fine. I’m not sure if my mom has forgiven me yet for her forever-weakened heart after that particular incident, but the kid is graduating from high school this year and is a genius and is the tallest one of all of us.
I should have dropped her a few more times to level the playing field.
Anyway, while we were in France my parents learned to cook some super delicious foods. This dish is inspired by one of the dishes that I loved. Leeks wrapped in thin ham and topped with a gravy and potato mixture. YUM. We got to talking about it at dinner a few weeks ago, and I really wanted to make a version of my own to have on the reg here in the States.
This is creamy and salty and full of gravy and cheese and leeks. It’s easy, you can make it way in advance, and it’s GOOD. Promise.