Healthy Recipes, Lasagna & Bakes

Potato and Leek Bake Recipe

Potato and Leek Bake Recipe

Ingredients

6-8 Medium Potatoes, scrubbed and thinly sliced
2 Medium Leeks
750ml Cream
Olive oil
Salt and black pepper
50g Gorgonzola cheese
50g Grated Parmesan Cheese
1 tbsp Chopped garlic

Method

1. Pre heat oven to 180 degrees.
2. Heat oil in pan over med-low, when hot add leeks and garlic and sauté, stirring often until just beginning to brown. Remove from heat.
3. Spray or butter a shallow, fairly large (9×13 is good) ovenproof dish.
4. Divide potatoes into three stacks keeping the nicely shaped largest ones for the top layer.
5. Layer 1/3 potatoes, add salt and pepper to taste, top with half of the leeks, half the gorgonzola cheese repeat this step and layer last of potatoes on top, overlapping and looking good.
6. Pour cream over.
7. Sprinkle the grated parmesan over the top of the potatoes
8. Cover with foil
9. Bake covered for 45 -50 minutes. I like the bake to cook slowly so all the flavours are absorbed into the potatoes.
10. Remove cover, raise heat to 220, bake uncovered for further 10-12 minutes (top should be golden).

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