Ingredients
- 2 medium leeks (about 1 lb)
- 1 tbsp. oil
- 2 ozs. butter, unsalted or salted
- 1 oz. all-purpose flour
- 1 c. milk
- 6 ozs. Cheddar cheese, grated or shredded
- 1 1/2 tsp. mustard powder
- 1/2 tsp. cayenne pepper
- 1 lb. new potatoes, boiled - when done slice into bite-sized pieces Salt and pepper to taste
- Finely chopped parsley
Preparation
Step 1
Preheat oven to 350 degrees. Take a leek, trim and slice into one-quarter” rounds and wash thoroughly in colander. Saute leeks in a frying pan with the oil until soft, adding half tsp. salt. Make a roux for the cheese sauce by melting butter in a saucepan over medium heat, until bubbly. Add flour and stir continuously for two minutes, increasing heat to medium high. Add milk gradually, stirring constantly until mixture boils. Take saucepan off heat and add mustard, cayenne and cheddar, stirring until melted. Taste, and add fresh cracked black pepper.
In a buttered oven-proof casserole, layer half of the potatoes. Add sauteed leeks. Pour cheese sauce over leek layer, spreading with a spatula to cover evenly.
Add remaining half of potatoes on top of cheese sauce. Bake for 20 minutes or so. The top should be brown. Broil until the top is bubbly.