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.
- words: Juliet Bidwell
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