Separate the green and white parts of the leek. Remove the outer leaves of the white part and wash. Cut into slices 1 ½ - 2 inches long. Par-cook with steam (leave the leeks slightly crunchy).
For the béchamel sauce: whole milk, salted butter, flour, nutmeg, salt & pepper.
In a saucepan, just barely melt the butter over low heat and add the flour. Mix until you obtain an even mixture and cook for 3 minutes over low heat (so there is no change of color). Allow the mix to cool. In another saucepan, bring the milk to a boil. Pour slowly onto the cooled butter and flour and mix using an eggbeater. Bring to a boil for around 5 minutes, stirring constantly. Season to taste. The sauce should slowly thicken, becoming smooth and creamy.
Set the oven to grill. Cut the Brie into cubes and add to the white sauce. Allow the cheese to melt. Butter a baking pan, place the slices of leek next to one another, top with the sauce and bake under the oven's grill until the surface becomes a crispy golden brown.