Prepare the leeks, washing them and cooking them either in water or in steam heat for about 15 min.
2
Drain the leeks well and wrap them in the slices of smoked bacon. Place each wrap into a baking dish.
3
Prepare the sauce: melt the butter and stirring well, add the flour. Add the milk and let it boil for 5 or 6 min while stirring constantly. Season to taste with salt, pepper and nutmeg and add ¾ of the Pont l’Evêque.
4
Cover the leek and bacon wraps with the sauce and place thin slices of the remaining cheese on top. Let the dish bake in the oven for about 20 min.
