Leek Ham and Potato Bake with a Creamy Sauce

Yesterday's gammon was awesome, thanks to Hubby.  Now the leftover challenge begins with a dish I first cooked as a student but in those days I used streaky bacon, as gammon was definitely outside the budget.  

Ingredients

250 mls vegetable stock

250 mls double cream

1 bay leaf

2 large knobs of butter

700g potatoes, peeled and thinly sliced

3 leeks, washed and thinly sliced

At least 200g ham, chopped

150g mature cheddar, grated

Black pepper. 

Method

Preheat the oven to 200C.  Butter an oven proof dish.  Melt a second knob of butter in a large saucepan then add the leeks and bay leaf and cook stirring for 5 minutes until the leeks have softened.  Now start to create the dish by placing a layer of the potatoes in the dish, then add a layer of leeks and ham, seasoning as you go.  Continue to layer until all the ingredients are used.  Pour the hot stock over the dish.  Then bake in the oven for 45 minutes until the potatoes have softened and the top is crispy.  Finally, drizzle the cream into the dish, sprinkle with the cheese and return to the oven for 10 minutes to create a crispy top.