Cheesy Potato Bake

This is brilliant comfort food, so make sure there's enough for everyone! Delicious served with green vegetables.

Ingredients:

• 800 grams new potatoes, scrubbed and thinly sliced
• 120 grams pancetta, diced
• 2 leeks, thinly sliced
• 2 tablespoons olive oil
• 1 sprig fresh rosemary, plus sprigs to garnish
• 75 grams Gruyère, grated (cheese)

Directions:

1. Preheat the oven to 220°C/400°C/Gas 6. Cook the potatoes in a pan of lightly salted boiling water for 10 mins, until just tender. Meanwhile, fry the pancetta in a nonstick pan for 4 - 5 mins, until crispy.

2. Add the leeks to the boiling water with the potatoes for the last 2 mins of cooking time, until the leeks are wilted. Drain leeks and potatoes well.

3. Toss the potatoes, leeks and pancetta together with the olive oil and rosemary. Season to taste, then tip the mixture into a shallow oven-proof dish.

4. Scatter the grated Gruyère over the top of the potato mixture and bake in the preheated oven for 20 mins, until golden and crispy on top. Garnish with the rosemary sprigs and serve immediately.

(Serves 4)

Costs: Cheap as chips