Creamy Leek and Potato Bake
As we move deeper into November, comforting food becomes more and more appealing — and this week’s recipe makes the most of two ingredients that are still going strong in many UK gardens: leeks and potatoes.
This simple bake is warm, creamy and full of flavour without being heavy. It works brilliantly as a side dish or stands happily on its own with a bit of salad or steamed greens. It’s also handy for weekends when you want something you can assemble in advance and pop in the oven later.
It’s a lovely way to use up stored potatoes and freshly lifted leeks while bringing a bit of cosy cooking into the kitchen.
Ingredients
- 3 medium leeks, trimmed, washed and sliced
- 600 g potatoes, peeled and thinly sliced
- 2 cloves garlic, crushed
- 200 ml double cream
- 150 ml milk
- 1 teaspoon Dijon mustard
- A handful of fresh thyme or parsley, chopped
- Salt and freshly ground black pepper
- A small handful of grated hard cheese (Cheddar or similar)
Method
- Prepare the leeks Warm a little butter or oil in a pan and gently cook the sliced leeks for around 8–10 minutes until they soften. Add the crushed garlic and cook for another minute.
- Mix the cream base In a jug, combine the cream, milk, mustard, herbs and a good pinch of salt and pepper. Stir until evenly mixed.
- Assemble the bake Layer sliced potatoes in the bottom of an ovenproof dish. Add a layer of the cooked leeks. Repeat until everything is used, finishing with potatoes on top. Pour over the cream mixture so it filters through the layers.
- Add cheese Scatter a small handful of grated cheese over the top.
- Bake Bake at 180°C for 40–50 minutes or until the potatoes are tender and the top is golden.
- Serve Leave the dish to rest for five minutes before serving to help the layers settle.
Serving Suggestions
- A perfect side to roast chicken, sausages or grilled mushrooms.
- Works well alongside a winter salad or steamed kale from the garden.
- For a richer version, add chopped bacon or a pinch of smoked paprika to the leek mixture.