Leek & Stilton potato dauphinoise

Use a food processor or sharp knife to finely slice the leeks. Wash in warm water and drain well. Melt the butter in a large saucepan and add the leeks, thyme, a good grind of black pepper and a pinch of salt. Cover and set over a medium-low heat for 20 minutes, stirring occasionally, until softened but not browned. Leave the lid off for the last 5 minutes to cook off excess moisture.

Meanwhile, preheat the oven to 160ºC, gas mark 3. If using a processor, rinse it out, then thinly slice the potatoes. Transfer to a large bowl. Put the Stilton, milk and garlic into the processor, then blend until smooth. Remove the blades, add the cream and stir until thoroughly combined. Do not process the cream into the mix, as you might whip it. If you don’t have a processor, slice the potatoes finely. Use a blender to make the sauce, stirring in the cream at the end.

Layer ½ the potatoes in a wide ovenproof sauté pan or ovenproof dish. Pour over ⅓ of the Stilton sauce. Top with the leeks and another ⅓ of sauce, then top with the remaining potatoes and sauce. Push the potatoes down so everything is totally covered.

Bake for 1 hour 30 minutes, or until the potatoes are tender and the top is golden – insert a sharp knife into the middle to check. Leave to rest for 10 minutes (don’t skip this, as it’s important for the texture), then serve with greens, seasonal veg or salad on the side.