Name: Cheddar, leek and potato gratin with breadcrumb and chive topping
Total time: 4200 s
Yield: 4
Ingredients: 60 gram butter; 1 leek; 1 onion; 400 gram potato; 150 gram bread; 1 handful chive; 50 gram plain flour; 500 millilitre whole milk; 100 gram extra mature cheddar; 1 tablespoon wholegrain mustard; 1 tablespoon thyme

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 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.

Step 3

Meanwhile, cook the potatoes (400 g) in a pan of boiling water for around 8 minutes, until just tender, then drain.

Step 4

Blitz the bread (150 g) and chives (1 handful) together in a food processor to form breadcrumbs.

Step 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.

Step 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.

Cheddar, leek and potato gratin with breadcrumb and chive topping

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