Serve this tasty bake with a simple side salad or steamed vegetables.
|4||Leeks, finely sliced (Main)|
|1 Tbsp||Wholegrain mustard|
|1 to taste||Salt & freshly ground pepper|
|1 ½ kgs||Floury potatoes (Main)|
|½ cup||Tasty cheese, grated|
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- Preheat oven to 180C.
- Melt butter in a frying pan and then gently cook sliced leeks until tender. Mix in seed mustard and season to taste.
- Peel potatoes and thinly slice.
- Butter a 20 x 30cm baking dish and layer potatoes and leeks in it, seasoning as you go. Pour over cream and then bake for 30 to 40 minutes until potatoes are tender.
- Remove from oven, sprinkle with cheese, then return to oven until cheese is golden and bubbling.