Leeks and Potatoes with Welsh Rarebit

Name: Leeks and Potatoes with Welsh Rarebit
Ingredients: 8 oz (225 g) dry, well-matured Cheddar cheese, grated; 6–8 leeks, as small as possible; ½ pint (150 ml) brown ale; 2 oz (50 g) butter; 2 lb (900 g) potatoes, cleaned; Salt and cayenne pepper; Salt and cayenne pepper

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

2 lb (900 g) potatoes, cleaned
6–8 leeks, as small as possible

Lunch
Wedding/Marriage
March
Vegetarian

Method

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.