6 Medium Potatoes

2 Leeks, washed and sliced

Knob of Butter

100g Grated Cheddar

Sprinkling of Mixed Herbs

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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