METHODPre-heat your oven to 220° C/425° F/Gas 7. Par-boil the potatoes for 4 minutes.
Combine the milk, butter and flour and heat on low until it thickens, about 5 minutes, whisking continuously.
Add the cheddar, mustard, thyme, salt and pepper. Continue to heat and gently whisk, until the cheese has melted.
Meanwhile, melt some butter in a pan and gently cook the leeks and spring onions for 3-4 minutes, or until softened.
Put the potatoes in a large baking dish, add the leeks and onions and cover in the cheese sauce. Mix well and cover with the mozzarella.
Bake in the oven for 40 minutes.
Serves: 8
Preparation: 10 mins
Cooking: 45 mins
800g Albert Bartlett Original Rooster Potatoes (Peeled & Chopped into 1 inch Cubes)
100 g Mozzarella (Grated)
120 g Cheddar (Grated)
130 g Leek (Sliced)
6 Spring Onions (Scallions) (Chopped)
4tbsp Plain Flour
1tsp English Mustard
50g Butter
500ml Milk
1 Pinch Sea Salt & Black Pepper