Leek, Potato and Cheese Pie

Ingredients

• •8 leeks
• •2 potatoes
• •3 tablespoons butter
• •Salt and Pepper to taste
• •2 cups cheese sauce
• •1 small clove garlic, crushed
• •1 1/2 cups shredded cheddar cheese
• •1/2 cup milk
• •2 tablespoons butter
• •2 tablespoons flour
• •2 tablespoons grated cheddar cheese for topping
• •1 tablespoon finely chopped parsley for garnish

Directions

1. 1Wash leeks and cut into one-half-inch thick rounds. Peel and cut up potatoes to match size of leeks. Melt the 3 tablespoons butter in a casserole dish; add vegetables and season with salt and pepper. Cover with a foil or a heavy lid and bake slowly until soft, approximately 1/2 hour.
2. 2Make a cheese sauce by melting the 2 tablespoons butter and combining the flour to form a roux. Add the crushed garlic and the milk. Cook, stirring constantly until thickened. Add the cup and a half of cheese and stir until combined. Pour over vegetables, mixing well. Top with grated cheese and chopped parsley. Heat in a 375 degree oven until heated through. Brown on top and serve.