Cheesy leek and potato bake

Nothing unusual about this dish, it is offered to give vegetarian readers some alternative meal ideas.

Serves 2

4-6 medium potatoes, peeled and diced

1-2 small leeks or 1 large leek, cleaned and sliced

30g butter

pinch each of salt, celery seeds and dill seeds

1 vegetable stock cube or pot (Tescos own brand stock pots are usually safe)

200ml boiling water

100g cheese of choice. (Mild cheddar is usually safe for everyone)

  1. Put potato pieces and leek slices together into an oven proof dish
  2. dice butter and sprinkle it, together with the salt and seeds, over the dish
  3. dissolve stock in boiling water and pour carefully over the buttered, seasoned vegetables
  4. bake at 170 degrees until potatoes are soft. Remove from oven.
  5. sprinkle cheese over the dish, turn oven up to 200 degrees and return dish.  Leave in oven until cheese is golden brown and bubbling
  6. eat with a lettuce, cucumber and onion salad, or with a pickle of choice if you can tolerate any. I enjoy this dish with pickled red cabbage.

This dish would make a good starter if served in smaller portions, or else a side dish to accompany fish or chicken or veggie burgers.

The leek could be swapped for mild onions or celery if preferred.

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About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in side dishes, starters, vegetarian and tagged , , , , , , . Bookmark the permalink.

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