450 g/1 lb potatoes, scrubbed and thinly
sliced
1 leek
450 g/1 lb Brussels sprouts, trimmed and bases slit
150 ml vegetable stock
5 ml/1 tsp made English mustard
5 ml/1 tsp chopped tarragon
50 g/2 oz/0.5 cup Cheddar cheese, grated
Method:
Cook the potato slices in boiling,
lightly salted water for 4 minutes. Drain. Slice the leek lengthways
and cut it into 2.5 cm/1 in lengths. Put the sprouts and leek in a
flameproof casserole (Dutch oven). Add the stock, bring to the boil
and simmer gently for 3 minutes. Stir in the mustard and tarragon. Lay
the potato slices on top. Cover with cheese. Bake in a preheated oven
at 190°C/375°F/gas mark 5 for about 45 minutes until golden and just
cooked through. Serve hot.