Serve: 6 as a side dish, 4 as a main (sauted bacon can be added)
Preparation time: 15 minutes
Cooking Time: 1 Hour 15 minutes
800g waxy potatoes, peeled
200g Anster cheese, grated
salt and pepper
400ml chicken/veg stock
Preheat the oven to 200°C /400°F/ gas mark 6. Remove the tough, darker leaves from the leeks and trim the top and bottom. Cut into thin rings and wash really well.
Melt the butter in a heavy bottomed pan and sweat the leeks, until soft -for about 15 minutes. Add a tiny splash of water every so often , to make sure the leeks don’t burn. Butter a gratin dish.
Slice the potatoes finely. Lay in the gratin dish in layers, alternating with the leeks and the cheese. Season the vegetables as you go along. Finish with a layer of overlapping potatoes. Sprinkle with the cheese.
Heat the stock and pour over the veg. Bake for an hour or until the potatoes are tender and the liquid has been absorbed . If the top gets too dark, cover it with foil.