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