4 leeks, finely sliced
1 tbsp seed mustard
Salt and pepper
1.5 kg floury potatoes
1/2 cup grated tasty cheese
1. Preheat oven to 180ºC. oelt butter in a frying pan and then gently cook leeks until tender. Mix in seed mustard and season to taste.
2. Peel potatoes and thinly slice.
3. Butter a 20 x 30cm baking dish and layer potatoes and leeks in it, seasoning as you go. Pour over cream and then bake for 30 to 40 minutes until potatoes are tender.
4. Remove from oven, sprinkle with cheese, then return to oven until cheese is golden and bubbling.