Gas mark 4/180°C/350°F

Ingredients

white sauce

• ¾ pint (170ml) of milk  
• 1½ oz (40g) plain flour
• 1½ oz (40g) margarine or butter
• 6 oz (175g)mature cheddar cheese (grated)
• 1 egg 

vegetables

• 2 medium leeks washed and sliced
• 1 medium carrot peeled and sliced
• 1½ lb (700g) potatoes cut in half

 

Method

First make the white sauce

1. Put milk in pan
2. Add flour, butter salt and pepper to taste
3. Turn on heat and keep stirring with a whisk until the sauce begins to thicken
4. Lower the heat and add most of the cheese
5. Whisk in the cheese and turn off the heat
6. Leave sauce to cool
7. Meanwhile boil potatoes for 10 minutes
8. Put the leeks and carrots in pan and boil for 5 minutes 
9. Strain the vegetables after boiling
10. Take an oven-proof dish
11. Slice the potatoes and cover bottom of the dish
12. Arrange the leeks and carrots over the potatoes
13. Place the cheese you have left over leeks and carrot
14. Then cover with rest of the potatoes
15. Next whisk the egg in a bowl
16. Then whisk the egg into the cheese sauce
17. Pour the sauce over the top of the potato, do this slowly making sure all the potatoes are covered
18. Bake near the bottom of the oven for 40 to 45 minutes or until golden brown.

Variations:

You can use any left over vegetable in this dish.

You can also use lasagne instead of potato.

I have put hot mustard in the sauce and chillies in the vegetables

You can also add bacon bits or sausage to the vegetables.

Serving Tip:

It’s a nice dish to have with salads or chops

 

 

 

Click on the PDF file for the printable version