Layered Potato, Leek and Cheddar Bake
In short: Thin potato slices layered with soft leeks, thyme and mature cheddar, baked in cream and milk until tender with a bubbling golden top. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 15 min
- Resting
- 10 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 485 kcal
Layers of thinly sliced potato and buttery leeks bake slowly in cream and milk until the starch thickens the liquid into a sauce. Cheddar between the layers and on top gives a salty, golden crust, and thyme adds a woody note. It is a rich dish that works as a vegetarian main with a green salad, or as a side at a holiday table. The bake sets as it rests, so give it time before cutting.
Instructions
- Heat the oven to 180°C (350°F) and butter a 23 x 33 cm (9 x 13 inch) baking dish. Melt the butter in a skillet over medium heat and cook the leeks for 8 minutes until soft. Add the garlic for 1 minute.
- Warm the cream, milk, salt, pepper and nutmeg in a small pan until steaming, but not boiling.
- Spread one third of the potatoes in the dish in overlapping layers. Top with half of the leeks, a quarter of the cheese and a pinch of the thyme.
- Repeat with another third of the potatoes, the remaining leeks, another quarter of the cheese and more thyme. Finish with the last of the potatoes.
- Pour the warm cream mixture over the layers, pressing the potatoes down so the liquid comes about three quarters of the way up.
- Cover with foil and bake for 40 minutes. Remove the foil, sprinkle with the remaining cheese and bake for 25 to 30 minutes more, until golden and a knife slides through easily.
- Rest for 10 minutes before cutting so the layers hold together.
Tips
- Slice the potatoes evenly, using a mandoline if you have one, so they all cook at the same speed. Do not rinse them, as the starch thickens the sauce.
- Swap half the potatoes for sweet potatoes or celeriac, or use crème fraîche in place of some of the cream.
Questions and answers
Can I make this bake the day before?
Yes. Bake it fully, cool and refrigerate, then reheat covered at 180°C (350°F) for 25 to 30 minutes. It cuts more neatly when cold.
Why is my potato bake watery?
The potatoes may have been sliced too thick or the dish was too deep. Use waxy potatoes, slice thinly, and let the bake rest for 10 minutes so it thickens.
Can I freeze potato leek bake?
Freeze baked portions for up to 2 months. The sauce may separate a little on thawing, but it comes back together when reheated slowly.
How long does it take to make Layered Potato, Leek and Cheddar Bake?
About 1 h 45 min in total: 30 min of preparation and 1 h 15 min of cooking.
How many calories are in Layered Potato, Leek and Cheddar Bake?
About 485 kcal per serving, with 15 g of protein, 37 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 485 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 37 g |
| Fat | 31 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 540 mg |
Estimated values, calculated from the ingredients.
