serves 8, prep 20 mins, cook - 1hr 50 200 (180 fan) degrees
50g Butter
500g sliced leeks
2kg peeled and sliced potatoes (red are recommended)
250g Caerphilly, thinly sliced
850 veg or chicken stock
* Melt 1/2 the butter in pan over medium heat, gently cook leeks with pinch of salt until softened (7-8 mins)
* Use just under 1/2 of the remaining butter to grease a gratin dish (rectangle about 2.6-3.2 litre) then layer pots, leeks and cheese in the dish, starting and ending with potatoes
* Bring stock to simmer the pour over (liquid should be just under the top layer of pots). Dot remaining butter on top
* Cook covered in foil for 40 mins, then uncovered for about 60 mins or until potatoes are tender, surface is brwon and about 1/2 the liquid is absorded Stand for 5-10 mins before serving
* If making ahead, don't refridgerate just reheat for 35-45 mins and leave uncovered for the last 5-10 mins to crisp the top up
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