Last weekend, my husband roasted a joint of beef and we had a proper Sunday roast. Given that there’s only 2 of us, we didn’t make much of a dent in the beef so I tried to get creative with meals to use it up through the week. I made French Onion Soup with beef chunks (delicious; I highly recommend it!) and I also adapted this Leek & Potato Gratin dish I’ve been making for a few years. This recipe serves 2:

• 1 potato
• Cheddar cheese
• 1 leek
• Slices of roasted beef

Preheat the oven to about 400F  and slice the beef thinly. Lay the slices across the bottom of a flat-bottomed dish suitable for roasting. It really depends on how much beef you have leftover and personal taste as to how thick you want your layer of beef across the bottom. If you have any leftover gravy, a decent splash on top of the beef helps to keep the dish moist and delicious.

Anyway, peel the potato and chop it into super thin slices (a really good knife is pretty much a requirement for this, I use a ceramic one). Prepare the leek and chop it up as well, and grate the cheese. Create a layer of potato to cover the beef and sprinkle with cheese and bits of leek. Cover with another layer of potato followed by more cheese and leek. Keep going until you run out of potato, making sure the top has extra cheese.

Bake in the oven for about 20 – 30 minutes and then serve with vegetables. Yum!