Hearty and comforting dish that makes the most of simple, seasonal ingredients.

The soft sweetness of leeks pairs beautifully with potatoes to create a filling meal that’s perfect for sharing. It’s a great option for using up surplus veggies while creating something nourishing, affordable and comforting.

Serves

4-6

Ingredients

1kg potatoes, peeled and thinly sliced
6 leeks trimmed, peeled and sliced into 1cm discs
600 ml vegetable stock
grated parmesan
salt & pepper
¼ teaspoon nutmeg
butter for greasing

Method

Preheat your oven to 180 degrees Celsius
Grease an oven dish with butter to help prevent sticking
In the dish, layer the potatoes and leeks. Between each layer sprinkle some salt, black pepper and a bit of grated parmesan.
Pour in the stock and cover the dish with a lid or aluminium foil
Bake in the oven for 1 hour. Remove the lid or aluminium foil and sprinkle the cheese and nutmeg over the top. Return to the oven for 20 minutes.
When you remove from the oven, allow to sit and rest for 10 minutes. This allows for the potatoes to reabsorb the liquid.

Download the recipe pdf here.