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Creamy Potato and Leek Bake

by Lindsay Law (follow)
Dinner (2034)      Cheese (343)      Potatoes (109)      Cream (60)      Garlic (39)      Supper (34)      Milk (31)      Leek (16)     
Leek and potatoes are a classic soup combination, but they also work really well together in other ways. This oven-baked dish is hearty, comforting, and quite easy to make.



Creamy leek and potato bake


Preparation Time: 20 minutes
Cooking Time: 1 hour
Makes: 4 servings

Ingredients
A little oil for greasing the baking dish
2 leeks
2 large potatoes or 3-4 smaller potatoes
100g hard cheese (like Cheddar or Parmesan)
4 cloves of garlic
200ml double cream
200ml milk
Grinding of salt and pepper


Method
Preheat the oven to 180 degrees Celsius
Prepare the leeks by taking off the dark green outer layers and slicing them in half long-ways. Then finely slice them into thin semi-circles. Dirt often gets trapped between the layers so I always rinse my leeks again in a colander after I've chopped them to get rid of any remaining grit.
Wash the potatoes thoroughly but don't peel them. Then slice them into very thin circular disks.



Creamy leek and potato bake


Lightly grease a baking dish, and then place a layer of potatoes in the bottom of the dish.
Place a layer of leeks over the potatoes and then repeat.



Sliced potato, leek


Finish with a layer of potatoes.
Grate the cheese and sprinkle a handful of it over the bake. The remaining cheese will be used in the cream sauce.



Sliced potato, leek


Put the milk and cream into a large jug.
Crush the garlic cloves and add them and the rest of the grated cheese to the milk and cream and mix well.



Sliced potato, leek


Season with salt and pepper.
Pour the creamy mixture over the potatoes and leeks.



Sliced potato, leek, cheese, cream, milk


Bake in the oven for around an hour.



Creamy leek and potato bake


Categories
#Potatoes
#Leek
#Milk
#Cream
#Cheese
#Garlic
#Supper
#Dinner
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