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Nutrition: Per serving (8)

  • kcal531
  • fat48g
  • saturates30g
  • carbs11g
  • sugars2g
  • fibre2g
  • protein12g
  • salt0.5g

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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Comments, questions and tips (3)

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Overall rating

A star rating of 4.4 out of 5.12 ratings
Glen Matthews avatar

Glen Matthews

Lovely dish! Maybe I'm just greedy but my serving size was more 2-3 rather than the mentioned 6-8.

Heather Zavaďák-Wyche avatar

Heather Zavaďák-Wyche

This is really very good. I didn't find I needed to pre-cook the leeks, as the previous commenter has suggested, but then again it'll depend on the age of the leek and how thinly it is sliced.

shubj.sawn0ShmcV

I think it would have been better if the leeks were to be cooked a bit before going into the pie as they are too sharp and hard with this recipe.

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