Recipe by Caroline Whiteman

serves 2-3

250g Ashdown Foresters Oak Smoked

1kg Maris Piper (or similar) potatoes

500g leeks (sliced)

500g mushrooms

2 cloves garlic (finely diced)

500ml organic double cream

4 tbsps breadcrumbs

Salt and Pepper

• Peel and slice the potatoes into 3-4 mm slices
• Sweat seasoned leeks, mushrooms and garlic until soft
• In a gratin dish place 2-3 layers of potato slices and cover with some of the seasoned double cream
• Add a layer of the mushroom and leek mix and top with grated Ashdown Foresters
• Repeat until you have used all the vegetables in layers
• Top with cheese and breadcrumbs
• Cover with foil and bake for 45mins at 150 degrees C
• Remove foil and turn up oven to 180 degrees, bake for a further 15 mins