Cheesy Leek And Potato Casserole
|Leeks/Null||1 Pound, cut into 3/4 inch slices (500 Gram)|
|Potatoes/Null||1 Pound, cut into 1/4 inch slices (500 Gram)|
|Vegetable margarine/Null||1 1⁄2 Ounce (50 Gram)|
|Whole meal flour/Null||1 Ounce (25 Gram)|
|Skimmed milk/Null||1⁄2 Pint (300 Milliliter)|
|Mustard powder/Dijon mustard||1⁄2 Teaspoon (Null)|
|Black pepper/Null||1⁄4 Teaspoon (Null)|
|Cheddar cheese/Null||2 Ounce, grated (50 Gram)|
1. Steam the leeks over a large pan of simmering water for 8 minutes.
2. Meanwhile, cover the potato slices with water. Bring to the boil and simmer gently for 10 minutes. Drain well.
3. Melt the margarine, add the flour and cook gently, stirring, for 2-3 minutes. Remove from the heat, gradually stir in the milk. Return to the heat and bring to the boil, stirring constantly. Cook gently for 2-3 minutes. Stir in the mustard and pepper.
4. Layer the leeks and potato in a casserole or ovenproof dish. Pour the sauce over the top and sprinkle with grated cheese. Bake in a preheated oven at Gas Mark 4,350°F, 180°C for 25 minutes until golden brown. Serve hot.