Cheesy, Leek and Potato Bake

February 29, 2016 | 0 Comments | Filed under: 2016, March 2016

A special recipe for St David’s Day By Josie Kilner

Tuesday 1 March is St David’s day – a day to celebrate Wales, daffodils and leeks. So try this warming recipe for a golden-topped bake with leeks and potatoes in a creamy cheese sauce. If you are a gardener, you may still have a few leeks in your vegetable plot, otherwise buy a couple of leeks from “Peaches” on Queen Street.

Step 1: Slice two large leeks into chunky rings.

Step 2: Take 6 large potatoes and slice very thinly (so they will be done in the oven).

Step 3: Grate 3 to 4oz of mature Cheddar. Keep half for the sauce and half for the top.

Step 4: Make a cheese sauce by melting a knob (~1oz) of butter in a pan, stir in 2 tbsp (~1oz) flour and add ½ pint milk bit-by-bit. Keep stirring with a wooden spoon to keep the sauce smooth. Add a little more milk if it looks too thick.

Step 5: Stir half the grated cheese into the sauce, and add a pinch of salt and pepper to taste.

Step 6: Butter an ovenproof dish, put in a layer of potatoes, then a layer of leeks and top with another layer of potatoes.

Step 7: Pour over the cheese sauce. Sprinkle the rest of the grated cheese on top.

Step 8: Bake in an oven at 180°C (350 F) or for 30-35 mins, until it is golden brown and you can pierce the potatoes easily with a fork.

If you want some extra luxury, and if you’re not a vegetarian, have a few rashers of Mr Gibb’s best bacon on the side. To keep the Welsh theme, try Caerphilly cheese instead of Cheddar. Both Tindalls and the Peak Dairy sell rather fine cheeses.

Tideswell Kitchen Garden supports local shops – hooray!

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