Escalloped Runner Beans and Potatoes

Ingredients:

• 10 runner beans (approx, or as many as needed)
• 1 medium leek
• 4 medium potatoes, peeled and thinly sliced
• Flour
• 240g of grated strong cheddar cheese (scant 2 cups)
• Salt and pepper (to taste)
• Butter
• cracker crumbs
• Whole fat milk 

Method:

1.  First prepare your runner beans.  De string them if you are unfortunate not to have stringless, then cut them into 3 inch lengths and slice them lengthwise into thin strips.   If you are lucky enough to have a runner bean slicer, you can use that.   Trim the dark green and root end from your leek.  Wash it carefully and cut it into thin rounds.
2. Cook the runner beans in a pot of lightly salted water for about 6 minutes, adding the leeks for the last minute.  Drain all very well.
3. Pre-heat the oven to 180*C/350*F. Butter a 2 litre casserole dish very well.
4. Begin by layering in the bottom with a layer of the sliced potato and topping that with a layer of the bean and leek mix Sprinkle on some salt and pepper and flour and some of the grated cheese.  Repeat the layers until all the potatoes and runner bean mixture  are used up.  You should have a bit of cheese left to sprinkle on top of the final layer.  Top with crushed cracker crumbs and dot with butter.
5. Carefully pour the milk into the sides of the dish until you can just barely see the milk under the surface. You don’t want it to completely cover the potatoes. I use the tip of the knife to kind of lift the edges a bit as I am pouring it in. You want it to come up about ¾ of the way.
6. Cover loosely with foil and bake for about 45 minutes, then remove the foil and continue to bake until bubbly, the top is golden brown and the potatoes are tender (about half an hour longer).
7. Remove from the oven and let set a few minutes before serving.