Leek and potato bake
Leek and pototo bake is a delicious one pot meal that is perfect for Autumn and Winter. It is really easy to make with simple ingredients
Servings: 4 people
Equipment
- Sharp knife
- Grater
- Oven proof dish
- Frying pan
- Measuring Jug
Ingredients
- 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
Instructions
- 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
Notes
You can add chopped ham or other greens to the recipe to vary it a bit if you wish.