Ingredients

• 4 large leeks
• 450 ml milk
• 110 g grated cheddar cheese, divided
• 25 g flour
• 25 g unsalted butter
• 1 bay leaf
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon mustard powder
• 1/8 teaspoon ground nutmeg

Instructions

1. Pre-heat oven to 200°C.

2. Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.

3. Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).

4. As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.

5. Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.

6. Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted.

7. Remove the bayleaf, then pour the cheese sauce over the leeks.

8. Top with remaining cheddar, and bake 20-30 minutes, until golden.

9. If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth.