Ingredients

• 300g Leek
• 4 Garlic Cloves
• 800g Potato
• 150g Cheddar Cheese
• 125g Vegetable Stock
• 200g Whipping Cream
• 150g Milk
• 1 Bay Leaf
• 20g Butter
• 1 tablespoon Water

Tools

• Oven
• Cooking Chef XL
• Cooking chef xl bowl
• Baking dish - 2 quart
• Jug
• Medium bowl

Method

1. Grease a clean baking dish
2. Pre-heat oven - 180°C
3. Attach the Stir Tool and Stir Assist Clip
4. Add vegetable stock, whipping cream, milk and bay leaves to the Cooking Chef XL Bowl
5. Lift the Cooking Chef head and fit the heat shield
6. Cook with splashguard fitted - 5 min, 90°C, Stir 2
7. Transfer stock mixture to jug then set aside
8. Clean Cooking Chef bowl
9. Attach the Stir Tool and Stir Assist Clip
10. Add leek, garlic clove, butter and water to the Cooking Chef XL Bowl
11. Cook with splashguard fitted - 15 min, 105°C, Stir 1
12. Transfer content of Cooking Chef XL Bowl to medium bowl then set aside
13. Add potato to the baking dish
14. Sprinkle with cheddar cheese
15. Add a layer of the reserved leeks
16. Add potato to the baking dish
17. Pour stock mixture into baking dish
18. Sprinkle with cheddar cheese
19. Cover with foil
20. Bake - 1 hr, 180°C
21. Let cool slightly - approx 15 min
22. Serve

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