Cheesy Leek, Kale & Potato Bake (Late‑Winter Comfort Food)
When the weather can’t decide what it’s doing and the garden is still in that sleepy, pre‑spring phase, I always turn to the veg that reliably sees us through winter: leeks, kale and potatoes. They’re hardy, they’re plentiful, and they make brilliant comfort food.
This cheesy leek, kale & potato bake is simple, warming and perfect for a weekend meal after a day on the plot. It’s somewhere between a gratin and a veg‑packed cottage pie topping — and it’s a great way to use the leeks we’re all sowing this month.
Cheesy Leek, Kale & Potato Bake
Ingredients
- 3 medium potatoes, thinly sliced
- 2 leeks, sliced
- 2 large handfuls of kale, chopped (stems removed)
- 1 onion, sliced
- 1 clove garlic, crushed
- 150ml vegetable stock
- 100ml milk or cream
- 100g grated cheddar (or a mix of cheddar + parmesan)
- 1 tbsp butter or oil
- Salt & pepper
- Optional: a pinch of nutmeg
Method
- Preheat the oven to 190°C.
- In a pan, gently fry the onion, garlic and leeks in butter/oil until soft.
- Add the kale and cook until it wilts.
- Pour in the stock and milk/cream, season well, and simmer for 5 minutes.
- Layer the sliced potatoes in a baking dish.
- Pour the leek‑kale mixture over the top.
- Scatter with cheese.
- Bake for 35–40 minutes until the potatoes are tender and the top is golden.
Why This Recipe Works Now
- Leeks are still in great condition and we’re sowing new ones this month
- Kale is at its best in late winter
- Potatoes store beautifully and bulk out the dish
- It’s warming without being heavy — perfect for the “is it winter or spring?” weather
- Ideal for using up odds and ends from the veg patch or allotment