Preheat the oven to 220C, gas mark 7. Heat the oil in a saucepan and cook the leeks, mushrooms, the leaves from 8 thyme sprigs and the garlic for 5 minutes, until the leeks start to soften. Season.
Add the nutmeg and ham, and cook for a further 2 minutes. Pour in the cheese sauce and transfer the mixture to a baking dish.
Combine the remaining thyme leaves with the parmigiano reggiano and breadcrumbs. Sprinkle over the leek mixture and bake for 15 minutes, until bubbling and golden. Serve with a salad or steamed greens.
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