Comforting Two Cheese, Leek and Potato Gratin

Once your pan of water is boiling, add the potato slices and simmer until you can easily slip a knife through, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain the potatoes in a colander. In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins. Meanwhile, preheat your grill to the highest setting.

Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Grill until golden, 5-6 mins.

Meanwhile, once your leeks have softened, add the creme fraiche, vegetable stock paste, wholegrain mustard (add less if you'd prefer), hard Italian style cheese and reserved potato water. Stir well to combine.

Bring to the boil and simmer for 1-2 mins, then remove from the heat. Season to taste with salt and pepper.

Lay half the cooked potato slices in layers in an appropriately sized ovenproof dish and pour over half the creamy leek sauce.

Repeat with the remaining potato slices and creamy sauce, then sprinkle over the Cheddar to finish.

Once the garlic ciabatta is ready, remove from the grill and grill your gratin until golden brown and bubbly, 4-6 mins. TIP: Pop the dish onto a baking tray to catch any drips.

Meanwhile, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.

Cut the garlic ciabatta diagonally into triangles.