Ravinder Bhogal's cheese recipes: cabbage pie, dauphinoise and toastie

It's hard to resist the charms of cheese. I fall hard for all that; the lactic flavor of a strong cheddar, the seductive stretch of mozzarella, the saline crumble of a spicy pecorino. Cheese doesn't really need a companion to be spectacular, but many dishes do make it better. It adds texture, warmth, fragrance. And above all, pleasure..

If you regularly make gratins dauphinois and potatoes, it is worth investing in a mandolin to slice your potatoes evenly thin. If you can't find Fontina, Comte, Taleggio or Gruyère, make excellent alternatives here.

Preparation 20 minCooking 40 minFor 4

800g large waxy potatoes (Charlotte type), peeled and very thinly sliced ​​A knob of butter1 large leek, washed and thinly sliced ​​3 cloves of garlic, peeled and chopped), coarsely grated, the stems and allSea salt and black pepperZest of 1 lemon

For the fontina sauce75g fontina, grated 50g pecorino or parmesan cheese, grated 50g unsalted butter, cut into dice 50g flour 500ml milk A big pinch of grated nutmeg

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Bring the apples to a simmer ground in salted boiling water for five minutes until tender; drain.

Melt the butter in a large skillet over medium heat. Sauté the leek until tender but not coloured, then add the garlic and cook until fragrant. Stir in greens, cover and cook for six to eight minutes, until wilted and stems have softened a bit. Season, add the lemon zest and set aside.

Meanwhile, prepare the sauce. Mix the cheeses in a bowl. Melt the butter in a saucepan over low heat, then add the flour and cook, stirring constantly, for three to four minutes until lightly browned. Add the milk little by little until you obtain a silky sauce. Heat, stirring, almost to a simmer, then remove from heat. Stir in the nutmeg and two-thirds of the cheese and season to taste.

Place half the potatoes in a 1.8 liter baking dish and cover with mixed greens. Garnish with the remaining potatoes and pour over the sauce. Finish with the remaining cheese and bake for 25 minutes until golden and bubbling. Serve immediately.

This is a child in love with Greek filo pie and cauliflower cheese - surely...