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This dish can be spiced up by putting a little whole grain mustard in the white sauce and served as a vegetable dish with roast meat.


  • Several leeks, cleaned and fairly thicky sliced

  • 1 kilo potatoes, peeled and thicky sliced

  • For the white sauce

  • 15 fl oz (425 ml) cold mik

  • ¾ oz (20 g) plain flour

  • 1½ oz (40 g) butter

  • salt and freshly milled black pepper


  • 1.

    Pre-heat the oven to gas mark 5.

  • 2.

    Put the milk in a saucepan, then simply add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy

  • 3.

    Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes, stirring from time to time. Meanwhile, taste and add seasoning.

  • 4.

    Cook the leeks gently until almost tender.  Cook potatoes in the same way.  Drain and reserve. Layer the potatoes and leeks alternately in a buttered dish and cover with the white sauce. Bake in the oven for around 40 minutes.

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