The Best Leek and Potato Bake That’s Creamy And Cheesy (2024)

A heavenly leek and potato bake that’s creamy, cheesy, and will leave you wanting more. This dish is the perfect comfort food for a cold winter’s night. It’s easy to make and can be tailored to your liking. Whether you like your potatoes au gratin or mashed, this dish will not disappoint.

Super easy leek recipe

Leeks are in season during the winter months, making them the perfect addition to this hearty dish. They’re also a good source of vitamins A and C, as well as being full of antioxidants. Combined with the potatoes, this dish is sure to stick to your ribs and keep you warm all night.

This easy-to-make dish is sure to become a family favourite. With its creamy, cheesy goodness, it’s hard to resist seconds (or thirds!). So next time you’re looking for comfort food that will please everyone, look no further than this delicious leek and potato bake.

Vegan leak and potato bake

The leek and potato recipe is definitely vegetarian, but it can easily be a vegan bake. Use vegan margarine instead of butter. Substitute the cream and cream cheese for coconut milk and add some flour to thicken it. Add the flour at the frying stage, then add the coconut milk so that it doesn’t curdle. Finally, add vegan cheese on top of your potatoes.

Ingredients

These are the main ingredients for your super creamy, cheesy leek and potato bake.

• 10Potatoes(Peeled and sliced)
• 6Leeks(Chopped, about 2cm thick)
• 1tbspThyme
• 2tbspOlive Oil
• 30gButter
• 100mlSingle Cream(or crème fraiche)
• 150gCheddar Cheese(Grated)
• 100gSoft Cheese
• 2Cloves of Garlic(Chopped)
• Salt and pepper

Tips

For those that like a bit of spice to their dinner, add a splash of tabasco sauce or a sprinkling of cayenne pepper. Try my other veggie French recipe Gratin Dauphinois. It’s so good!

Recipe for leak and potato bake

• In a pan, boil the potatoes until just about done. Leave aside.
• Preheat the oven to 180°c/160°c fan/350°f/Gas 4. In a large frying pan on medium heat, add the oil, butter, thyme and garlic.
• Cook until it begins to bubble, then add the leeks. Continue to cook and stir every few minutes. Turn the heat right down and simmer for 20 minutes until the leeks are soft. Add the cream cheese, cream and half of the grated cheese. Stir into the mixture and add a little water to loosen it. Season with salt and pepper.
• Add half of the sliced potatoes to the bottom of an oven-proof dish, then add the cheesy leek mixture on top. Add the remaining potato slices and finally sprinkle with the rest of the grated cheese. Place in the oven for 25 minutes.