4 large leeks
110g grated cheddar cheese, divided
25g unsalted butter
1 bay leaf
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon mustard powder
1/8 teaspoon ground nutmeg
Pre-heat oven to 200°C.
Prepare the leeks.
Cut the root-ends from the leeks and cut them into 5cm pieces keeping only the white and tender green inner parts. Wash well and drain. Place the leeks in boiling water and simmer for 10 minutes. Drain well and arrange them in a baking dish.
Make the sauce.
Place the milk, flour, butter and bay leaf in a saucepan and mix well. Bring the mixture to the boil whisking continuously and simmer for 2 – 3 minutes until the sauce thickens. Add the garlic powder, salt, mustard powder and nutmeg. Stir in ¾ of the grated cheese until it has completely melted.
Remove the bay leaf and pour the cheese sauce over the leeks. Top this with the remaining cheddar cheese and bake for 20 – 30 minutes until golden.
Allow to stand for 5 – 10 minutes to allow the cheese sauce to set.