Here you go Snadger. It's Yummy

Leek and mushroom Gratin

1lb leeks cleaned trimmed and sliced
4oz mushrooms wiped and sliced
1 tablespoon oil
1/4 pint stock
1 bayleaf
sprig parsley
juice of 1/2 lemon
4oz or so Cheddar Cheese
1/4 pint cream or top of the milk
salt pepper
2 - 3 oz fresh brown breadcrumbs
another tablespoon oil

Heat the oil and gently fry the leeks add the mushrooms and allow to cook down a little. Add stock, bayleaf, lemon juice,salt and pepper, cook for 10 mins uncovered. Remove vegetables with a slotted spoon and place in a buttered ovenproof dish. Squeeze out as much liquid as possible. Boil the remaining liquid until almost dissapeared. Sprinkle half the cheese over the vegetables.
Mix the nearly dissapeared stock with the cream and pour over the vegetables. Mix the remaining cheese with the breadcrumbs and a tablespoon of oil and spread over the top. Bake in the oven for 20 - 25 mins at 400F, Gas 6 or 200C until crisp.

Smashing with jacket potatoes. The leek and mushroom base freezes well if you have a glut of leeks. Enjoy