Leek and potato bake
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Serves:     people
Notes from Anna


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  1. Peel the potatoes and chop into small chunks.
  2. Trim the leeks, discarding the tougher green end and the outer leaf. Finely slice and rinse under running water.
  3. Melt 50g of butter in a small saucepan. Stir in 1 heaped tablespoon of flour and cook for a couple of minutes.
  4. Remove the pan from the heat and add the milk a little at the time, stirring well after each addition. Add a pinch of salt and a grind of black pepper.
  5. Return to the heat and bring to a simmer, stirring continuously until the sauce thickens and coats the back of a spoon. Remove from the heat and set aside.
  6. TURN THE OVEN ON TO 190˚C/170˚C fan/Gas 5
  7. Melt the remaining butter and the oil in a large frying pan. Add the leeks and potatoes and cook until softened. This will take about 10 minutes.
  8. Butter an ovenproof dish. Put the leeks and potatoes into the dish and pour the sauce over. Sprinkle with breadcrumbs and grated parmesan.
  9. Bake in the oven for approximately 40 minutes or until golden.

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