Cheesy Leek & Potato Bake
Potato and leek — the combination you all know and love in soup form. Why not serve these everyday ingredients in a delicious new way? Our Cheesy Leek & Potato bake promises creamy, cheesy potatoes and a golden panko crust.
Ingredients
- 2 leeks, trimmed, washed and sliced
- 1 cup cream
- 1/4 cup panko breadcrumbs
- 1/2 cup grated havarti or melting cheese
- 5 medium potatoes, peeled and thinly sliced
- 2 cloves garlic, crushed
- 1 teaspoons celery salt or all-purpose seasoning
- 1 cup milk
- 2 tablespoons olive oil
- 1 teaspoons butter
- 2 leeks, trimmed, washed and sliced
- 1 cup cream
- 1/4 cup panko breadcrumbs
- 1/2 cup grated havarti or melting cheese
- 5 medium potatoes, peeled and thinly sliced
- 2 cloves garlic, crushed
- 1 teaspoons celery salt or all-purpose seasoning
- 1 cup milk
- 2 tablespoons olive oil
- 1 teaspoons butter
- Step 1 of 5Heat the oil in a large frypan and sauté the sliced leeks and garlic. Season with the celery salt or all-purpose seasoning and cook the leeks and garlic for 5-10 minutes over a gentle heat until softened and fragrant.
- Step 2 of 5Grease a medium ovenproof dish with the butter or spray oil, arrange a layer of the potato slices in the base of the dish, overlapping the slices.
- Step 3 of 5Divide the leek mixture in half and spread one half over the layer of potatoes. Place another layer of potatoes on top and spread over the remaining leek mixture. Top with a third layer of the potatoes.
- Step 4 of 5Whisk together the milk and cream and slowly pour the mixture over the leek and potato bake. Allow the liquid to soak through the layers.
- Step 5 of 5Cover the dish with foil and bake in the oven preheated to 180°C (160°C fan-forced) for 30 minutes. Remove the foil and sprinkle over the panko crumbs and cheese and return the bake to the oven for 20-30 minutes until the topping is golden and the potato slices are tender when pierced.
Method
- Step 1 of 5Heat the oil in a large frypan and sauté the sliced leeks and garlic. Season with the celery salt or all-purpose seasoning and cook the leeks and garlic for 5-10 minutes over a gentle heat until softened and fragrant.
- Step 2 of 5Grease a medium ovenproof dish with the butter or spray oil, arrange a layer of the potato slices in the base of the dish, overlapping the slices.
- Step 3 of 5Divide the leek mixture in half and spread one half over the layer of potatoes. Place another layer of potatoes on top and spread over the remaining leek mixture. Top with a third layer of the potatoes.
- Step 4 of 5Whisk together the milk and cream and slowly pour the mixture over the leek and potato bake. Allow the liquid to soak through the layers.
- Step 5 of 5Cover the dish with foil and bake in the oven preheated to 180°C (160°C fan-forced) for 30 minutes. Remove the foil and sprinkle over the panko crumbs and cheese and return the bake to the oven for 20-30 minutes until the topping is golden and the potato slices are tender when pierced.
Nutrition per serving
1611 Kilojoules
Protein10 grams
Fat27 grams
Carbs25 grams
Sugars8 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist.
Method
- Step 1 of 5Heat the oil in a large frypan and sauté the sliced leeks and garlic. Season with the celery salt or all-purpose seasoning and cook the leeks and garlic for 5-10 minutes over a gentle heat until softened and fragrant.
- Step 2 of 5Grease a medium ovenproof dish with the butter or spray oil, arrange a layer of the potato slices in the base of the dish, overlapping the slices.
- Step 3 of 5Divide the leek mixture in half and spread one half over the layer of potatoes. Place another layer of potatoes on top and spread over the remaining leek mixture. Top with a third layer of the potatoes.
- Step 4 of 5Whisk together the milk and cream and slowly pour the mixture over the leek and potato bake. Allow the liquid to soak through the layers.
- Step 5 of 5Cover the dish with foil and bake in the oven preheated to 180°C (160°C fan-forced) for 30 minutes. Remove the foil and sprinkle over the panko crumbs and cheese and return the bake to the oven for 20-30 minutes until the topping is golden and the potato slices are tender when pierced.