Leek and Cheddar Gratin

Bring a large pot of water to a boil. Wash the leeks under cold running water. Slice the leek into thin rounds and blanche in the boiling water for 3 minutes. Drain and set aside.

Using a food processor, pulse the Extra Mature Cheddar Bites to breadcrumb consistency and set aside.

Heat the oven to 180°C/fan oven 160°C/ mark 4. Melt the butter in a saucepan and, when foaming, add the flour. Mix well with a wooden spoon until it forms a paste and continue to cook, while still stirring, for 2 minutes.  Using a whisk, add a little of the milk to loosen the paste. Keep adding the milk bit by bit while whisking, until it becomes smooth and all the milk is incorporated. Bring to a boil then turn down the heat and cook for 5 minutes on that heat, while continuing to stir.

After 5 minutes, whisk in the cream and mustard. Season with salt and black pepper to taste.

Arrange the slices of leek in the bottom of an ovenproof dish. Pour the white sauce over the top, making sure that it is evenly distributed. Sprinkle over the crumbled cheese bites and grated cheese. Bake in the oven for 25 minutes, or until the top is golden brown.