Leek and potato pie
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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

  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.

  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.

  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.

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