Leek and potato soup is a classic recipe that is perfect on a cold day.…
Leek and potato bake is a delicious dish of layered leek and potatoes in a cheesy creamy sauce. It is easy to make and makes the perfect filling dish for colder weather. Serve as a hearty side dish with a roast or with cooked greens for a satisfying dinner.
Are you looking for a cheap and tasty meal that makes good use of winters seasonal vegetables? Leek and potato bake ticks all the boxes. Both potatoes and leeks are in season in the winter. The dish is so easy to make, it is the perfect one pot meal for a cold night.
Whilst the dish cooks a type of alchemy occurs, the potatoes soften and soak up the cheese. The leeks mix though the dish adding a little crunch and hint of flavour. All the while a tantalising smell fills the house making you ready to eat as soon as it is done.
The dish is simple so it does not need any sides. If you wish you can serve a green salad or some green vegetables along with it but they are not necessary. The leek and potato bake is sufficient by itself to fill you up and make you feel content.
How do I prepare leeks?
To prepare leeks cut off the roots and the top dark green leaves. Cut the leeks in half lengthwise. You should now rinse them, checking there is no grit trapped between the layers. Drain the water from the leeks and slice.
Is this a gratin?
Gratin, gratinée or au gratin is a dish which you cook in a shallow dish in sauce with a topping of cheese or breadcrumbs that go golden in the oven. The word gratin comes from the French verb gratiner which means to broil. Gratter (to scrape or scratch) is a similar verb suggesting the crispy crust.
Technically leek and potato bake could be leek and potato gratin.
How to make leek and potato bake
What equipment will I need?
You will need:
- Sharp knife
- Frying pan
- Ovenproof shallow dish
- Measuring jug
What ingredients do I need?
You need the following ingredients:
- Potatoes and leeks
- Double cream and chicken stock to make the sauce
- Butter for cooking the leeks
- Salt, pepper and nutmeg for seasoning.
Can I add any other ingredients?
Leek and potato bake is a very versatile dish so you can add other ingredients if you wish. I often add leftover chopped ham or other green vegetables that I need to use up. Peas work well.
Instructions to make leek and potato bake
First prepare your leeks and cut into slices. Melt some butter in a frying pan and gently fry the leeks until they are sort are starting to brown. Set aside.
Peel the potatoes and chop into thin slices. Layer the potatoes at the bottom of the ovenproof dish and season with salt, pepper and nutmeg.
Add half the cooked leeks on top of the potatoes and grate some cheese on top of this layer. Add another layer of potatoes, leeks and cheese and finish with a final potato layer.
Mix together the stock and cream and pour over the dish. Finally, grate a layer of cheese on top of the dish.
Cover with silver foil and bake in the oven at 180C for half an hour. After this increase the temperature to 220C, remove the foil and bake until the potatoes are soft. This should be about 45 minutes.
What Should I Serve With It?
Leek and potato bake is perfect as a main meal on its own, but you can accompany it with a salad or other cooked vegetables like sweetcorn or cooked green vegetables. It also makes a delicious hearty side dish with a roast dinner.
Leek and Potato Bake Recipe
Leek and potato bake
- Sharp knife
- Oven proof dish
- Frying pan
- Measuring Jug
- 30 g butter
- 2 leeks
- 6 potatoes
- ½ tsp salt
- ½ tsp nutmeg
- 250 g cheese grated
- 250 ml double cream
- 250 ml chicken stock
- Preheat the oven to 180C Gas Mark 4
- Thinly slice the leeks and rinse with water
- Heat the butter in a pan and add the leeks. Cook for around three minutes until translucent
- Peel and chop the potatoes into thin slices
- Grease a casserole dish
- Arrange a third of the potatoes in the dish.
- Top with a sprinkle of salt and nutmeg, half of the leeks and a third of the cheese.
- Add another layer of potatoes and then more salt, nutmegs leeks, and cheese.
- Top with the rest of the potatoes and sprinkle on the rest of the cheese
- Pour the stock and the cream over the layers of potatoes
- Cover with silver foil and bake for thirty minutes.
- Increase the oven temperature to 220C Gas Mark 7
- Remove the silver foil and cook until the potatoes are tender, about 45 mins
Why not pin the recipe to try later?
Can I make the leek and potato bake ahead of time?
Peeled and sliced potatoes brown easily so it is not so easy to make this dish ahead of time. If you want to prepare the vegetables ahead of time you can peel and chop the potatoes and store them in a large bowl of water with a cover. You will need to drain them and pat dry before using. You can cover the chopped leeks and store in a bowl in the fridge.
Alternatively you could part cook the dish for forty minutes in the oven. Cover and chill and then when you want to cook it put it back in the oven until it is golden and the potatoes are soft.
Can I freeze the leek and potato gratin?
Yes, you can. Once the dish is cool, wrap it in cling film and then silver foil. You can freeze for up to 6 months. Make sure the dish you are using is freezer proof!
When you want to reheat it, cook from frozen in a preheated oven for around thirty minutes, or until it is piping hot.
Why are the potatoes hard?
If the potatoes are still slightly hard when you take the dish out of the oven they just need to cook a bit longer. Pop the dish back into the oven. It is best to cut the potatoes into thin slices so they will cook more quickly.
When are leeks in season?
Leeks are in season from October to May and at their peak in January. Find out more about growing leeks.
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