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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 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 200c fan until golden (around 30 mins). Top with the remaining parsley and leave to stand for at least 5 mins before serving.