How to: Leek and Potato Bake
Leek and potato. A match made in heaven. This dish is sort of like a deconstructed gratin with the flavour of leek and potato soup, and all with a lot less work! This is great for lunch, or as a side dish.
Servings Prep Time
2 10minutes
Cook Time
20minutes
Servings Prep Time
2 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat the oven to 375°
  2. Set a pot of salted water (big enough to hold the leeks) on to boil.
  3. Trim and clean the leeks: Remove the root and then the tough green end. Slice the leek lengthwise about 3/4 of the way down to the root end. Spreading the layers apart, rinse thoroughly. Leeks can be very dirty.
  4. Peel the potato and slice into 1/4 inch (approx) slices
  5. Peel the two cloves of garlic and then smash with the side of a knife.
  6. When the water has come to a boil, drop in the potato slices. Cook for about 1 minute. Remove the slices with a slotted spoon, shaking off any excess water and put them in a metal pan. Line them up, overlapping slightly, in two lines. Season with salt, pepper and thyme. Drizzle with a bit of olive oil. Put the two cloves of in the pan beside the potatoes.
  7. Drop the leeks into the water and cook for about 20 seconds. Remove them, shaking off excess water and place on top of the potatoes. Drizzle with olive oil and white wine vinegar, and then season with salt, pepper, and thyme. Cover with the grated Emmental.
  8. Bake until golden (approx 15 min).
Recipe Notes

If you want to make this dish more of a substantial main dish, you could add a slice or two of ham between the potato and leek, and top it with a poached egg.