Mustardy Leek and Potato Bake

9ProPoints®Value

Track

Prep time: 15 min

Cook time: 70 min

Other time: 0 min

Serves: 4

Ingredients

	450 g Potato(es), Raw, floury, unpeeled
	1 spray(s) Calorie Controlled Cooking Spray
	450 g Leek, sliced thickly, rinsed and drained
	1 clove(s) Garlic, crushed
	50 g Half Fat Cheddar Cheese, grated
	1 pinch Salt
	2 tablespoons Margarine, Soft, Polyunsaturated
	2 tablespoons (level) Plain White Flour
	600 ml Skimmed Milk
	100 g Medium Fat Soft Cheese
	1/2 teaspoons Black Pepper, freshly ground
	2 tablespoons (level) Wholegrain Mustard

Instructions

• Put the potatoes in a large pan of boiling, salted water and cook for 30 mins, until tender.
  
• Meanwhile heat a large casserole and spray with the cooking spray then add the leeks and season. Cover and leave to sweat for 20 mins over the lowest possible heat.
  
• To make the cheese sauce, melt the margarine in a small saucepan then add the flour. Cook, stirring, for 2 mins, then add the milk , little by little, stirring until each addition is incorporated smoothly into the sauce. Add the soft cheese and heat gently, stirring until melted in, then add the mustard, season and set aside.
  
• Preheat the oven to gas Mark 4/180ºC/350ºF.
  
• Drain the potatoes, peel and chop into cubes and add to the leeks along with the garlic and cheese sauce, stirring gently to combine.
  
• Sprinkle the grated cheese over the top and bake for 20 mins, until bubbling and golden on top.