METHODMelt the butter in a medium saucepan and then stir in the flour to form a thick paste. Gradually whisk in the milk a little at a time, bring to the boil whisking all the time until you have a smooth but fairly thick sauce. Stir in the mustard and season with salt & pepper.
Put the sliced potatoes into a pan of boiling salted water and simmer for approx 10 mins until just tender. Drain.
Layer up the sliced potatoes and leeks with the ham in a shallow heat-proof dish, seasoning between the layers.
Pour over the white sauce. Lay the cheese on top, then bake in the oven at 200C, 400F, gas mark 6 for 20 – 25 minutes until the cheese has melted and is beginning to brown. Serve immediately.
Rich, creamy and warming this bake makes a delicious, indulgent side dish.
Serves: 4
Preparation: 25 mins
Cooking: 25 mins
500g Albert Bartlett Apache Potatoes (unpeeled and thickly sliced)
50g (2 oz) butter
2 tbsp plain flour
300ml (1/2 pint) milk
1 tsp wholegrain mustard
2 medium leeks (sliced)
75g (3oz) wafer-thin ham (cut into wide slices)
125g (5oz) packet camembert (thinly sliced)