Leek and Potato Gratin
INGREDIENTS
500g potatoes, peeled and cubed
2 large leeks, thinly sliced
30g butter
30g plain flour
500ml hot milk
2 tsp Dijon mustard
75g gruyere, grated
75g mature cheddar, grated
INSTRUCTIONS
METHOD
Preheat oven to 200C fan. Grease 1.75 litre ovenproof dish.
Boil potatoes for 5 minutes. Add leeks, boil 5 mins more. Drain, rinse and drain again.
Melt butter, stir in flour. Gradually whisk hot milk until smooth and thick.
Stir in mustard, seasoning, and one-third of each cheese.
Mix in veg, Pour into dish. Top with remaining cheese.
Bake 30-35 minutes until golden bubbling.
