The Best Leek and Potato Bake That's Creamy And Cheesy
A creamy and cheesy leek and potato bake.
Equipment
Ingredients
- 10 Potatoes (Peeled and sliced)
- 6 Leeks (Chopped, about 2cm thick)
- 1 tbsp Thyme
- 2 tbsp Olive Oil
- 30 g Butter
- 100 ml Single Cream (or crème fraiche)
- 150 g Cheddar Cheese (Grated)
- 100 g Soft Cheese
- 2 Cloves of Garlic (Chopped)
- Salt and pepper
Instructions
- In a pan, boil the potatoes until just about done. Leave aside.
- Preheat the oven to 180°c/160°c fan/350°f/Gas 4. In a large frying pan on medium heat, add the oil, butter, thyme and garlic.
- Cook until it begins to bubble, then add the leeks. Continue to cook and stir every few minutes. Turn the heat right down and simmer for 20 minutes until the leeks are soft. Add the cream cheese, cream and half of the grated cheese. Stir into the mixture and add a little water to loosen it. Season with salt and pepper.
- Add half of the sliced potatoes to the bottom of an oven-proof dish, then add the cheesy leek mixture on top. Add the remaining potato slices and finally sprinkle with the rest of the grated cheese. Place in the oven for 25 minutes.
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Nutrition
Calories: 925kcalCarbohydrates: 116gProtein: 24gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 107mgSodium: 440mgPotassium: 2587mgFiber: 14gSugar: 10gVitamin A: 3474IUVitamin C: 124mgCalcium: 461mgIron: 7mg
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