Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6.
2.
Melt the
butter (60 g)
in a large pan over a medium heat, then add the
leek (1)
and
onion (1)
and fry for around 15 minutes, until soft.
3.
Meanwhile, cook the
potatoes (400 g)
in a pan of boiling water for around 8 minutes, until just tender, then drain.
4.
Blitz the
bread (150 g)
and
chives (1 handful)
together in a food processor to form breadcrumbs.
5.
Add the
flour (50 g)
and
milk (500 mL)
to the pan with the leeks and bring to the boil, stirring until a thick sauce forms. Add the
cheddar (100 g)
, potatoes,
mustard (15 g)
and
thyme (2 g)
, and season with salt and pepper.
6.
Pour the mixture into an ovenproof dish and bake for 30 minutes. Remove from the oven, sprinkle over the breadcrumbs and return to the oven for 10 more minutes, or until golden. Serve with a leafy green salad.