This creamy dish was inspired by the need to use up the leftovers after a particularly successful foray.
2 large leeks
3 cloves garlic
3 large baking potatoes
250g Grated mature cheddar
200 ml Double cream
1 handful dried porcini
Butter, salt, pepper
Grease a shallow ovenproof dish with butter. Finely slice the leek and potato. Scatter a thin layer of leeks across the base of the dish, then add a layer of potato and scatter cheese and dried porcini over the top. Season with salt, pepper and slivers of garlic. The repeat with another layer of leek, potato etc. Bake in a hot oven (180C) for about an hour and a half. Makes a great accompaniment to roast red meat on a winter’s day.
