Leek, Potato and Cheddar Cheese Pie

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

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.


  • 1 lb (450 g/4 cups) leeks
  • 1 lb (450 g/ cups) ‘old’ potatoes, e.g. Golden Wonders or Kerrs Pinks
  • 2 ozs (55 g/½ stick) butter
  • salt and freshly ground pepper
  • 1 pint (600 ml/2 cups) Cheddar cheese sauce (see Mornay Sauce)
  • ½ clove of garlic, crushed
  • 2 tablesp. grated cheese

1 × 2 pint (1.1 L) capacity pie dish


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 salt and freshly ground pepper, cover and cook for 20 minutes on a very low heat. Make the cheese sauce (see Mornay Sauce recipe) but add a crushed clove of garlic; it should be a light coating consistency. When the potatoes are cooked, peel and cut into ½ inch (1 cm) cubes and mix gently with the leeks and sauce. Turn into a pie dish. Sprinkle with grated Cheddar cheese. This pie may be prepared ahead and reheated later in a moderate oven, 180°C/350°F/regulo 4, until golden and bubbly on top, 20 minutes approx.