Ingredients

• 1 baking potato
• 1 tbsp olive oil
• 1 medium leek
• sliced
• 300ml/½ pint milk
• 55g/2oz butter
• 3 tbsp plain flour
• 110g/4½oz cheddar cheese
• grated
• ½ tsp mustard
• pinch ground nutmeg
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Rub the potato with the olive oil
• place onto a baking tray and bake in the oven for 45-60 minutes
• or until the potato is cooked through.
• While the potato is baking
• cook the sliced leek in a pan of boiling salted water for 3-4 minutes
• or until tender. Drain and set aside.
• In a saucepan
• gently warm the milk through. Melt the butter in a saucepan
• add the flour and stir until it forms a smooth paste. Gradually whisk in the warm milk
• a little at a time
• until the milk is incorporated and the mixture is smooth and free of lumps. Bring to boil
• reduce the heat and allow to simmer
• stirring frequently
• for 4-5 minutes
• or until the sauce thickens.
• Add the grated cheese
• mustard
• nutmeg
• salt and freshly ground black pepper. Stir well and cook for one minute
• then remove from the heat and keep warm until the potato is cooked.
• Halve the potato and scoop out the flesh
• leaving the potato skin intact.
• Mash the potato flesh with the blanched leeks and spoon the mixture back into the potato skins. Pour the warm cheese sauce over the potato and serve.