This is a tasty tasty and filling dish, perfect with a very tasty seeded loaf from local bakers Sprout, Istra bacon (from Musk which we’re going to call local) and a bottle of Pinot Gris. And the children loved it the following day.*

INGREDIENTS

Topping
4 large potatoes (we used Dutch Creams)

Cheese Sauce
45g butter
45g flour
450ml milk
2 tsp wholegrain mustard (we used Poupon as recommended)
150g mature cheddar

Filling
2tbsp butter
200g streaky bacon
1kg leeks
100g sliced button mushrooms (we used more as we love mushrooms at CFT_Tea Time)
45g flour
570ml stock (that’s a pint in old money)
1 lemon, juice & zest
1/2tsp nutmeg
Salt & pepper to taste

Preheat Oven — 190°C

Peel spuds — parboil then slice thinly once cooled

For cheese sauce
Melt butter, add flour and make a roux. Add the milk and keep stirring/whisk until it simmers and thickens, turn down the heat and add the mustard, stir in cheese and continue to stir until sauce is thick and creamy. Cover and leave until ready to use.

For the filling
Melt butter, add the bacon pieces and fry gently for a few minutes. Add the leeks and mushrooms and continue to fry until leeks are soft but not brown.
Add flour and fry for a further minute, add the stock and lemon juice & zest. Bring to the boil then simmer until the sauce is tick and smooth. Season and add the nutmeg.

Tip the filling into your ovenproof dish and layer the potato on top. Pour over the cheese sauce and place in the oven to cook for 25-30 mins. The top should be bubbling and slightly crispy. For a the final 5 minutes place under the grill to crisp.

*Oh alright, so #2 did do some grizzling.