Wicked Leek and Brie Potato Bake

5 large potatoes peeled

1 leek chopped

1 tsp chicken stock powder

400 ml cream

175 g Wicked Brie or Smoked Brie (for a little extra flavour) cut into small pieces

50 g Wicked Farmhouse Cheddar grated

Preheat oven to 180 degrees.

Slice the potatoes and parboil them, this should take around 10 minutes. While the potatoes are cooking sauté the leek in a little olive oil, salt and pepper until softened.

In a bowl mix the cream and chicken stock powder until combined.

Once the potatoes are ready drain them in a large colander and transfer them to a large baking dish. Add the leek and Brie making sure you put them evenly over the potatoes. Pour the cream mixture over the top ensuring the potatoes are well covered.

Sprinkle the farmhouse cheddar over the top and sprinkle with dried chives.

Place into the preheated oven and cook for 25 minutes.

Enjoy!