Leeks and Potatoes with Welsh Rarebit

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This is a good lunch dish. I’ve taken liberties with traditional fare by marrying the time-honoured Welsh rarebit with the Swiss way of serving potatoes accompanied by melted Raclette cheese and by including leeks. You may be lucky enough to get some little new potatoes (probably imported), but if not, an old variety will do.


  • 2 lb (900 g) potatoes, cleaned
  • 6–8 leeks, as small as possible
  • 8 oz (225 g) dry, well-matured Cheddar cheese, grated
  • 2 oz (50 g) butter
  • ½ pint (150 ml) brown ale
  • Salt and cayenne pepper


    Steam the potatoes. Prepare the leeks by cutting off almost all the green part and steam them until just tender.

    Put the cheese into a pan with the butter, ale and seasoning. Stir over a gentle heat until well melted (but do not allow to get too hot) and when the mixture is smooth and creamy, pour over the potatoes and leeks.