The leek has been associated with Wales for many years. Mrs Taylor is an excellent cook and a real ‘foody’ so if she says this is delicious then you can be sure that it is!
1lb leeks (sliced)
1/4lb mushrooms (chopped)
1 tin tomatoes (chopped)
1lb potatoes(sliced) and boiled until just cooked.
1 pint milk
4oz grated cheese
Saute leeks and mushrooms in butter/oil.
Add chopped tomatoes with juice, herbs and seasoning.
Simmer for 5 minutes.
To make sauce:
Make a roux with butter and flour and cook out for 2 minutes.
Whisk in the milk and continue until sauce thickens.
Add cheese and season to taste.
Put half of cooked, sliced potatoes in a dish.
Cover with half of cheese sauce.
Layer the leek/mushrooms over and then cover with the remaining potatoes and then cheese sauce.
Sprinkle with grated cheese and bake at 200 degrees for 20 minutes or until cheese is golden and bubbling.
Roasted vegetables can be used in place of the leeks/mushrooms as a change.