Leek and potato pie
By John Bourne
Indulge your loved ones with this cheesy, creamy and comforting leek and potato pie. It's a guaranteed crowd-pleaser and goes well with sausages
- Prep:20 mins
Cook:1 hrs 20 mins
- Serves 8
- Easy
Nutrition per serving
- kcal 531
- fat 48g
- saturates 30g
- carbs 11g
- sugars 2g
- fibre 2g
- protein 12g
- salt 0.5g
Ingredients
- 3 medium potatoes (about 450g), peeled and thinly sliced
- butter, for the dish
- 1 garlic clove, crushed
- 2 trimmed leeks (about 200g), halved and sliced
- 350g Cheddar cheese (we used HS Bourne), grated
- 500ml double cream
Method
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.
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.
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.