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In a large, oven proof pan sweat the leeks with a little oil until softened. If there's any excess water in the pan tip it out.
Add the garlic, 50g butter and flour to the pan. Cook it out for 3-4 mins over a medium heat, stirring regularly.
Stir in the milk, little by little until it is fully incorporated.
Stir in the beans, cheese, mustard and 1 tbsp parsley and season to taste.
Meanwhile cook the potatoes – place in a large pan with cold, well salted water. Bring to a simmer and cook until tender, then drain.
Place potatoes on a baking sheet and squash them flat with a spatula or the bottom of a glass.
Wipe the inside rim of your leek pot clean with a cloth and top with the squashed potatoes.
Melt the rest of the butter and brush the potatoes with it.
Bake at 200°C fan until golden (around 30 mins).
Top with the remaining parsley and leave to stand for at least 5 mins before serving.