Leek and potato pie
- John Bourne
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Serves 6 - 8
Easy
Prep: 20 mins
Cook: 1 hr and 20 mins
A star rating of 4.5 out of 5.17 ratingsRate
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Indulge your loved ones with this cheesy, creamy and comforting leek and potato pie. It's a guaranteed crowd-pleaser and goes well with sausages
Freezable (before cooking)
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Ingredients
Nutrition
Units:
MetricUS
-
3 medium potatoes
(about 450g), peeled and thinly sliced
-
butter
for the dish
-
1 garlic clove
crushed
-
2 trimmed leeks
(about 200g), halved and sliced
-
350g Cheddar cheese
(we used HS Bourne), grated
-
500ml double cream
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Nutrition: Per serving (8)
- kcal531
- fat48g
- saturates30g
- carbs11g
- sugars2g
- fibre2g
- protein12g
- salt0.5g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
-
step 2
Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
-
step 3
Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.
Recipe from Good Food magazine, June 2017
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A star rating of 4.5 out of 5.17 ratings
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