Leek, Potato and Cheddar Cheese Pie

Name: Leek, Potato and Cheddar Cheese Pie
Yield: Serves 8
Ingredients: 1 pint (600 ml/2 cups) Cheddar cheese sauce (see Mornay Sauce); ½ clove of garlic, crushed; 2 tablesp. grated cheese; 2 ozs (55 g/½ stick) butter; salt and freshly ground pepper; 1 lb (450 g/2½ cups) ‘old’ potatoes, e.g. Golden Wonders or Kerrs Pinks; 1 lb (450 g/4 cups) leeks

Preparation info

Serves
8

Difficulty
Easy

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

A cheap and cheerful winter lunch or supper dish, or indeed it may also be served as a vegetable.

Ingredients

1 lb (450 g/4 cups) leeks
1 l

Supper
Lunch
Side dish
Gluten-free
Vegetarian
Winter

Method

Cook the potatoes in salted boiling water. Cut the green parts off the leeks, wash the white parts well and cut into ½ inch (1 cm) rounds. Melt the butter in a casserole, toss in the leeks, season with sal