Potatoes, Leeks and Swiss Chard in a Cream Sauce

Name: Potatoes, Leeks and Swiss Chard in a Cream Sauce
Ingredients: 4 large potatoes, peeled and sliced; 4 leeks, washed and sliced into inch-long pieces; 1½ oz (40 g) butter; 3–4 tablespoons chicken or vegetable stock; 1 large handful Swiss chard; ¼ pint (150 ml) cream; Sea salt and freshly ground black pepper

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

My favourite supper dish for this time of year, made with garden leeks and the Swiss chard that boldly goes on when other vegetables have long since bowed their heads.

Ingredients

4 large potatoes, peeled and sliced
1½ oz (40 g) butter

Sauce
Supper
November
Vegetarian

Method

Melt the butter in a heavy pan and add the potatoes and leeks. Move gently around the pan, stirring in the stock and then allow to cook until the potatoes are just tender.

Wash and dry the Swiss chard, and then cut the white and green parts of the plant into strips. Add to the saucepan and season. Cover and cook for 5 minutes. Stir in the cream, heat through and eat.