Bitesize Leek & Cheddar Scalloped Potatoes

Here’s another recipe from my Oscar’s party which I promised to share with you. See, I told you the next one wouldn’t take a whole year!

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You can’t really go wrong with potato and cheese and, if you don’t need bitesize food, these will be quicker to make and just as tasty made up in one big batch in a roasting dish. They’re super simple and only have 3 ingredients, the only downside is it’s a little fiddly and time-consuming to make the individual versions.

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Start by preheating your oven to 400F and thinly slicing a potato. Removing the skin is optional. I bought a mandolin specially to make these for the Oscar’s Party but I ended up working quicker and getting thinner slices just using my trusty ceramic knife. Grate some cheddar cheese and finely chop a leek.

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Select the largest pieces of potato and lay them out on a greased or lined baking sheet. They can be touching but not overlapping (unless you’re making the large version). Sprinkle a few pieces of leek and some of the cheese onto each piece and then cover with another piece of potato. As long as the first potato layer is large and robust, each subsequent layer can be smaller and even made up of 2 half slices if you didn’t quite get the potato perfectly sliced.

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Bake for about 20-30 minutes until the cheese melts and the edges start to crisp up. Wait until they’re cool enough to eat and then transfer them to your serving plate. Do try to make sure some make it past your mouth and all the way to the plate!

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