Potatoes, Leeks and Swiss Chard in a Cream Sauce

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.


  • 4 large potatoes, peeled and sliced
  • oz (40 g) butter
  • 4 leeks, washed and sliced into inch-long pieces
  • 3–4 tablespoons chicken or vegetable stock
  • 1 large handful Swiss chard
  • Sea salt and freshly ground black pepper
  • ¼ pint (150 ml) cream


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.

When the potato was first introduced to Russia, it was widely believed to be something evil and sexually tainted. Its name ‘gulba’ means ‘going astray’, a reference to the potato’s alleged tainted ancestry.