Brrr, it's really cold here today so I thought I'd make a warming dinner of leeks and potatoes with cheese. The ingredient list is at the end.
Method: For three people
Wash and cut up the three leeks and boil in a little water until soft, about 10 minutes.
Choose three large potatoes, peel and slice thinly. I used King Edward's potatoes.
Grease a casserole dish with butter (generously).
Take a moment to gaze out of the window and watch the snow gently falling:
Slice up 8 ozs of strong (mature) cheddar cheese, leaving a little to grate over the top later.
Layer the potatoes, leeks and cheese in the casserole dish, omitting the water that the leeks have been cooking in and adding a little pepper at each layer. You won't need salt because the cheese is salty enough!
Light the oven to Gas 3 (or whatever that is the equivalent). While the oven warms up, make a white sauce using one pint of whole milk and two tablespoons of cornflour.
When the sauce is thick and ready to pour, pour it over the casserole ingredients until they are all covered. Sprinkle the grated cheese on the top.
Cook the casserole at the top of the medium oven for two hours until the top is golden brown and the potatoes are soft when poked with a skewer.
Serve the casserole with your choice of green vegetables or salad.
3 large potatoes
8 ozs of strong cheddar cheese (I use Farmhouse)
knob of butter
1 pint of milk
2 tablespoons full of cornflour
green vegetables to eat with the casserole (I use green beans, frozen in the summer).