Cheesy Leek and Potato Bake
A well used recipe in my house-and so easy to make. It’s great as a side dish to a main meal, or as a topping on Cottage Pies and suchlike, or quite simply a good comforting supper dish all on its own with some good thick gravy to pour on top. This is actually my husband’s favourite way to eat potato. I hope you enjoy it.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large egg
- 0.11 lb butter
- 3 leeks
- 1.98 lb potatoes
- 0.44 lb grated cheddar cheese
- Carbohydrate 98.82519583074 g
- Cholesterol 264.1671352225 mg
- Fat 56.595145735515 g
- Fiber 12.282241969069 g
- Protein 39.278284676835 g
- Saturated Fat 34.807752339914 g
- Serving Size 1 1 -6 serving(s) (732g)
- Sodium 852.039345488 mg
- Sugar 86.542953861671 g
- Trans Fat 3.75014834908 g
- Calories 1044 calories
{ "@type": "ItemList", "itemListElement": [ "Preheat oven to 220degreesC.", "Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.", "Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.", "Season to taste, stir in the leeks and turn into a large ovenproof dish.", "Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance." ] }
