Leek, Potato and Cheddar Cheese Pie

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

A cheap and cheerful winter lunch or supper dish, which can also be served as a vegetable.


  • 450 g ‘old’, floury potatoes
  • 450 g leeks
  • 55 g butter
  • salt and freshly ground pepper
  • 600 ml Cheddar cheese sauce (see Mornay sauce)
  • ½ clove garlic, crushed
  • 2 tablespoons grated cheese

1 × 1.1 litre 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 1cm 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 but add the crushed garlic; it should be a light coating consistency. When the potatoes are cooked, peel and cut into 1cm 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/Gas 4, until golden and bubbly on top, for about 20 minutes.