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Leek, Potato and Cheddar Cheese Pie
- serves
8
- Difficulty
Easy
By Darina Allen
Published 2001
A cheap and cheerful winter lunch or supper dish, which can also be served as a vegetable.
Ingredients
450 g 450 g 55 g
Method
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, p
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