Serves 4

8 leeks, trimmed and chopped

8 potatoes, peeled

4 oz (100 g) cream or demi-sel cheese

1 stick (8 Tbsp)4 oz (100 g) butter or margarine

125 g (5 oz) cheese, grated

salt pepper

8 bacon rashers, rinded and grilled

1. Cook the leeks and potatoes in boiling salted water until they are tender.

2. Drain well, then rub through a sieve.

3. Beat the cream or demi-sel cheese into the puree, then add the butter or margarine, 100 g (4 oz) of the cheese and pepper.

4. Turn the mixture into a shallow flameproof serving dish.

5. Sprinkle over the remaining cheese and brown under the grill.

6. Serve garnished with the bacon.