Cheesy Leek & Potato Bake

Ingredients

• 700g potatoes, thinly sliced
• 2 leeks, sliced
• 25g butter
• 25g plain flour
• 400ml milk
• 100g cheddar cheese, grated
• Salt and pepper, to taste

Method

1. Preheat the oven to 190°C (170°C fan)/Gas Mark 5.
2. Boil the sliced potatoes in salted water for 5 minutes to par-cook, then drain.
3. Melt the butter in a saucepan over medium heat, add the leeks, and cook for 5 minutes until softened.
4. Stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth. Cook for 3-4 minutes, stirring, until thickened.
5. Remove from the heat and stir in two-thirds of the cheese until melted. Season with salt and pepper.
6. Layer the potatoes into a baking dish, pour over the leek and cheese sauce, and scatter over the remaining cheese.
7. Bake for 35-40 minutes until golden and bubbling and the potatoes are tender.