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Preheat the oven to 220°C, fan 200°C, gas 7. Chop the leeks into 3cm-thick rounds. Pour the stock into a medium saucepan and bring to the boil. Add the leeks and simmer for 5 minutes, until the leeks are just tender. Lift them out of the pan with a slotted spoon and set aside, reserving the stock.
In another saucepan, melt the butter over a medium heat. Add the flour and cook out for 2 minutes until it starts to smell biscuity. Gradually pour in the reserved stock, stirring until you have a smooth paste before adding more. Bring to the boil, then simmer for 1-2 minutes until thickened. Add 80g of the cheddar along with the thyme and miso paste. Stir well to combine.
Tip the cannellini beans into a gratin dish along with the blanched leeks. Pour the sauce over the top and sprinkle with the remaining cheddar. Bake for 17-20 minutes until golden and bubbling. Serve with salad and crusty bread.