Deconstructed Potato Au Gratin

Ingredients:
8 small potato (boiled, half-cooked)
2 stalk leeks
3 stalk spring onions
4 sliced ham
1 tbsp butter

Bechamel Sauce:
3 tbsp butter
3 tbsp flour
2 cups milk
1 cup grated cheese
salt and pepper to taste

Procedure:
Start with the bechamel sauce. Melt the butter on medium heat, once completely melt add in the flour and whisk it until the flour is cooked (between 1 to 4 minutes, beyond 4 minutes the flour will burn). Pour in the milk and continue to whisk it until it becomes thick. Add the cheese and continue to stir. Do not stop stirring otherwise the bottom will burn. Add salt and pepper to taste.

Saute the ham, leeks and spring onions in butter, when it is half way done. Add the potatoes. Add in the bechamel sauce and let it simmer for 5 more minutes.