| 1 | Clean and cut up the leeks and scald them for a few minutes in boiling water. |
| 2 | Peel and cut up the potatoes. |
| 3 | Drain the leeks. |
| 4 | Add the leeks and potatoes to the milk. |
| 5 | Add salt and pepper to taste and boil until the vegetables are tender. |
| 6 | Melt the butter in a saucepan, and rub in the flour using a wooden spoon. |
| 7 | Drain the liquor from the vegetables slowly into the flour and the butter, stirring to keep the mixture smooth. |
| 8 | Fry the rashers crisply and grate the cheese. |
| 9 | Pour the sauce over the leeks and potatoes and garnish with the bacon. |
| 10 | Serve with the grated cheese. |
