½ lb Carrots – scraped and left whole
1 lb. Potatoes – peeled and left whole
1 lb Leeks – halved lengthwise and cut into ¼” pieces
1 Onion – peeled and chopped.
Butter
Salt & Pepper
½ pint white sauce made with:
1 ½ oz butter
¾ oz flour
¼ pint milk (5 ozs)
¼ pint Vegetable stock (5 ozs)
Topping – 3 oz. grated cheese, tablespoon breadcrumbs, pepper.
Method.
Bring potatoes and carrots to boil in salted water.
Cover and cook for 15 minutes – until tender.
Drain, reserving water for sauce.
Melt butter in pan, add leeks and chopped onion.
Cook gently for 6 – 7 mins or until softened.
Slice potatoes and carrots thinly.
Arrange in layers over leeks and onions in well buttered dish.
Make up sauce and pour over the veggies.
Scatter the cheese and breadcrumbs on top.
Add a couple pinches pepper.
Dot the surface with flecks of butter.
Bake for l hour in moderate oven.