Smoked Ashdown Foresters, Potato, Leek & Mushroom Gratin

Serves 4 as a side dish or 2 for a main meal


250g High Weald Dairy Ashdown Foresters Oak Smoked
1kg Maris Piper potatoes
500g leeks, sliced
500g mushrooms, sliced
500ml double cream
4 tblsp bread crumbs
Salt & ground black pepper


Peel and slice the potatoes to a 3-4mm thickness. Sweat the leeks and mushrooms in a little garlic butter until soft and then season. In a gratin dish, place two or three layers of potatoes and cover with seasoned double cream. Then add a layer of leeks and mushrooms and top with some grated Smoked Ashdown Foresters. Repeat the process and finish with a layer of potatoes and add the rest of the cream until soaked up. Top with the remainder of the Smoked Ashdown Foresters and breadcrumbs. Bake for 45 minutes at 150 C with the dish covered with foil. Increase heat to 180 C and remove foil and bake for a further 15-20 minutes until golden brown and a knife passes through the gratin easily.

Delicious eaten on its own or as a side dish with roast chicken.