1. Cut off the greens from each leek, then cut the white part in 2 and cook in salted water. Drain, cool, and roll each leek in a slice of ham.

2. Peel the potatoes, cook in the salted water then mash. Place the mashed potatoes on the bottom of the pie plate.

3. On top of the mashed potatoes, place the ham-rolled leeks, cover in the bechamel white sauce, then grated mozzarella. Bake for 15 minute at 350 °F. Eat warm.

It's ready!