Cheesey, Potato and Leek Gratin

Indulge your potatoholics with this lovely Belgian gratin, great as an accompanyment, and great for a change.

Slice peeled potatoes thinly and rinse, put in a pan and cover with creamy milk, add sliced leeks, a pinch of nutmeg and a bay leaf, bring to a simmer, season and cook for ten mins or so.

Meanwhile butter a pyrex dish and then smash a piece of garlic and rub around the dish also. Chuck the bits of garlic in with the spuds.

Grate some strong cheddar cheese, about a mug full, and mix into the pan of milk and pots, then carefully pour/spoon the mixture into the pyrex dish, cover with a little more cheese and bake uncovered for about 40 mins, most of the liquid will disappear, and so will the rest when you serve it.