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6 Medium Potatoes


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2 Leeks, washed and sliced


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Knob of Butter


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100g Grated Cheddar


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Sprinkling of Mixed Herbs


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500ml Vegetable Stock

Juliet Bidwell’s Potato & Leek Gratin is a perfect accompaniment to a Sunday roast. Opt for a locally produced cheese, like Winterdale Cheddar, which is wrapped in cotton muslin and matured in a cave dug into the chalky North Kent Downs

To serve: I also like to serve this dish with braised red cabbage.

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