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Leek and Potato Bake

Leeks are a quintessential winter vegetable that is an ideal nutrient-packed addition to soups or stews to keep you warm as temperatures drop. Leeks pair well with pastry in pies and tarts, usually combined with bacon as a salty counterpart to their earthy flavour. But they also work well tossed into winter dinner favourites like risotto and potato bake.

The classic combination of leek and potato works really well in this dish. We also added but some other goodies like bacon and thyme for extra flavour.

READ MORE: Learn how to grow leeks in this article.

Ingredients

6 leeks (roots and top leaves removed), sliced
6 medium potatoes, peeled and sliced ½cm thick
1 packet (250g) bacon, chopped
1 tablespoon butter
½ cup thyme leaves
1 cup cream
Leek and potato bake
1 cup strong cheese like mature cheddar, grated
Salt and pepper

Method

Parboil the potatoes in boiling salted water. Sauté the leeks and bacon for a few minutes until the bacon is cooked. Add the thyme, and season well. Add the potatoes to a casserole dish, cover them with the leeks and bacon, pour over the cream and top with cheese. Bake at 180°C for 30 minutes. Serves 4.

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The Gardener