Gratin of Leeks, Country Ham, and Cheese

6 to 8 medium-size (white part and some of the green), rinsed thoroughly
3 scallions (white part and some of the green)
1/4 cup chicken broth
1/4 cup half-and-half
Salt and freshly ground black pepper to taste
2 ounces Parmesan cheese, grated
2 ounces cured country ham, diced
1 ounce Swiss cheese, shredded
2 tablespoons, butter, cut into small bits

1. Preheat the oven to 350 degrees. Butter a shallow 1-quart casserole and set aside.

2. Cut each leek in half and place in a large pot with enough water to cover. Cut the scallions into small pieces and add to the pot. Bring to a boil, reduce the heat to moderate, cook till the leeks are just tender, about 10 minutes, drain.

3. Arrange the leeks and scallions in the prepared casserole. In a small mixing bowl, combine the broth and half-and-half, pour over the leeks scallions, and season with salt and pepper. Scatter the Parmesan and ham over the top, sprinkle over the Swiss cheese, dot with the butter, and back till bubbly and top is golden, abut 30 minutes.

Makes 6 to 8 servings.