1 Shortcrust pastry sheet
2 lbs new potatoes, washed.
2 large onions, halved and sliced
2 Leeks cut into inch discs
1 clove garlic, chopped
140ml pot of soured cream
2 tbsp of butter
lots of grated cheddar cheese - about 6 oz
Cut the potatoes into cubes and cook in salted water until only just cooked. Drain and set aside. Blanch the leeks and set asside with the potatoes. Roll out the pastry and line a greased flan dish, I use an 8" one that is fairly deep. Blind bake in the oven at 160C whilst dealing with the onions. Cook the onions and garlic in the butter gently for about 10 minutes. Now mix the onion, garlic and butter mixture with the potatoes. Then add the soured cream and most of the cheese (leaving some for the top). Pack into the pastry case and then sprinkle with the remaining cheese.
Cook at 160C until browned (30 minutes or so)