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Gratin of Leeks in a Welsh Cheddar Sauce

This recipe for Gratin of Leeks in a Welsh Cheddar Sauce has been reproduced courtesy of Karen Thorne who runs the Hopton House B&B in Shropshire and also runs the Bed and Breakfast Academy.

Hopton House B&B in ShropshireHopton House is a 4 star gold award B&B located in the very beautiful south Shropshire hills. Just 10 miles from Ludlow and close to the other market towns, Hopton House is located in some stunning countryside. As well as offering a luxurious B&B experience Karen also runs training courses for people who want to set up their own B&B. Shropshire is still relatively unknown which means you can walk for miles without seeing another soul. Hopton House has two very comfortable rooms - both ensuite - and serves food made from the finest of local ingredients. Guests go to rest, relax and recharge; whether this is done by walking, exploring the local villages, eating out at wonderful local eateries or throwing the ball for hours for Karen's dogs!

If you would like to know more these are Karen's web sites:

www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk

"This recipe is part is the one recommended for serving with the Slow Cooked Shoulder of Welsh Lamb."

  • Slow Cooked Shoulder of Welsh Lamb recipe <click here>

Ingredients for Gratin of Leeks

2 large leeks
100g strong grated Welsh Snowdonia Cheddar
25g Welsh butter
25g Plain Flour
250ml milk

How to make Gratin of Leeks

  • Trim the leeks, discarding the tough green ends and outer leaves. Cut the leek in half lengthwise, then slice into 1cm thick semi ring. Put in a colander and wash thoroughly. Put the leeks into a gratin dish.

  • Make the cheese sauce by melting the butter over a medium heat, then adding the flour. Cook for about a minute; gradually add the milk, stirring all the time until all the milk is incorporated and the sauce is thick and glossy. Cook for a couple of minutes, and then stir in all but 2 tablespoons of the grated cheese. Check and adjust the seasoning. Pour the sauce over the leeks and then sprinkle with the grated cheese.

  • Put some foil on the top and put in the oven with the lamb and potatoes for 60 minutes. When the lamb comes out take the foil off and brown at the same time as the potatoes until the cheese is browned and bubbling.

Serve with:

  • Slow Cooked Shoulder of Welsh Lamb recipe <click here>

Serves 4

Karen Thorne
www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk

Published with permission of Karen Thorne, Hopton House B&B

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