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Slice the leek, wash thoroughly (we enjoy eating them sliced down their length!)
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Bring a pan of heavily salted water to the boil. Add the leeks, and cook for approx. 2 minutes, to slightly soften them. Immediately blanche under running cold water to cool them down as quick as possible. Set aside.
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Now, we're going to make a roux (a fancy flour sauce!) In a saucepan over medium heat, add your butter and allow it to melt. Add your flour and stir for 3-4 minutes until the mixture starts to lightly brown in colour and smells slightly nutty. Gradually add in your milk, stirring continuously, until your white sauce begins to thicken. Then add in your cheese, mustard and thyme, and stir over a low heat until cheese is fully melted.
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Add your leeks to the bottom of an ovenproof casserole dish. Pour your cheese sauce over, if you've got them, sprinkle over your cheesy breadcrumbs and bake in the oven for 10-15minutes, until golden and bubbling. Serve as a side to your favourite roast.
