A cheap and cheerful winter lunch or supper dish, which can also be served as a vegetable.
1 × 1.1 litre capacity pie dish
Cook the potatoes in salted boiling water. Cut the green parts off the leeks, wash the white parts well and cut into 1cm rounds. Melt the butter in a casserole, toss in the leeks, season with salt and freshly ground pepper, cover and cook for 20 minutes on a very low heat. Make the cheese sauce but add the crushed garlic; it should be a light coating consistency. When the potatoes are cooked, peel and cut into 1cm cubes and mix gently with the leeks and sauce. Turn into a pie dish. Sprinkle with grated Cheddar cheese. This pie may be prepared ahead and reheated later in a moderate oven, 180°C/350°F/Gas 4, until golden and bubbly on top, for about 20 minutes.
© 2001 Darina Allen. All rights reserved.