A dish serving leek and potato pie

Leek and potato pie

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Prep: 20 mins Cook: 1 hr, 20 mins

Easy

Serves 6 - 8

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

Nutrition and extra info

  • before cooking

Nutrition: Per serving (8)

  • kcal531
  • fat48g
  • saturates30g
  • carbs11g
  • sugars2g
  • fibre2g
  • protein12g
  • salt0.5g
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Ingredients

  • 3 medium potatoes (about 450g), peeled and thinly sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • butter, for the dish
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 garlic clove, crushed
  • 2 trimmed leeks (about 200g), halved and sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 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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