Dr Mobeus
Cheesy Leek and Potato Bake
Leek and potato bake is the kind of dish that makes you wonder why anyone buys ready meals. Two leeks, a few potatoes and a quick cheese sauce baked together until golden and bubbling – that is a proper dinner for 59p a portion. The leeks go soft and sweet during baking, the potatoes absorb the cheese sauce, and the top gets that golden crust that makes you want to go back for seconds. The mustard in the sauce is a small touch that makes a big difference, adding a slight heat that cuts through the richness. It works as a main on its own with a green salad or as a side dish for sausages.
Cheesy Leek and Potato Bake
Ingredients
Method
- Preheat the oven to 190C/170C fan/Gas 5. Grease an ovenproof dish with a little butter.
- Melt the butter in a saucepan over medium heat. Add the flour and stir for 1 minute to make a roux.
- Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3-4 minutes until you have a smooth, thick sauce. Remove from the heat and stir in two-thirds of the cheese, the mustard and some salt and pepper.
- Layer half the sliced potatoes, leeks and onion in the dish. Pour over half the cheese sauce. Repeat with the remaining vegetables and sauce.
- Scatter the remaining cheese on top and add a sprinkle of herbs if using. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the top is golden and the potatoes are tender.
- Let it rest for 5 minutes before serving - it will be molten if you cut it straight away.
Tips and Variations
Slice the potatoes as thin as you can – a mandoline is ideal but a sharp knife works fine. The thinner they are, the faster they cook and the better they absorb the sauce. Add a layer of cooked ham or bacon between the vegetables to make it more substantial. This reheats well the next day and the flavours deepen overnight. Any hard cheese works – cheddar, red Leicester or even leftover Stilton.
