Ingredients

1. 8 leeks
2. 2 potatoes
3. 3 tablespoons butter
4. Salt and pepper, to taste
5. 2 cups cheese sauce
6. 1 small clove garlic, crushed
7. 1 ^1/2 cups shredded cheddar cheese
8. 1/2 cup milk
9. 2 tablespoons butter
10. 2 tablespoons flour
11. 2 tablespoons grated cheddar cheese, for topping
12. 1 tablespoon finely chopped parsley, for garnish

Directions

1. Wash leeks and cut into 1/2-inch-thick rounds. Peel and cut up potatoes to match size of leeks. Melt 3 tablespoons butter in a casserole dish, add vegetables, and season with salt and pepper. Cover with a foil or a heavy lid and bake slowly until soft, approximately half hour.
2. Make a cheese sauce by melting the 2 tablespoons butter and combining the flour to form a roux. Add the crushed garlic and the milk. Cook, stirring constantly, until thickened. Add the 1 1/2 cups cheese and stir until combined. Pour over vegetables, mixing well. Top with grated cheese and chopped parsley. Heat in a 375°F oven until heated through. Brown on top and serve.