Leek & Potato Boulangere
Serves: 4
Cost CuttingEco FriendlyFreezes WellGluten FreeVegan Friendly
For extra richness, add some grated Cheddar cheese on top for the last 15 minutes of cooking.
Ingredients:
1 tbsp olive oil3 leeks, trimmed, washed and sliced (500g)
2 garlic cloves, finely chopped
800g Charlotte or Maris Piper potatoes, thinly sliced
300ml vegan gluten-free vegetable stock
method:
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a large frying pan and fry the leeks and garlic for five minutes.
- Grease an ovenproof casserole dish, place 1/3 of the potatoes on the base, top with half the leek mixture, repeat the layers finishing with potatoes.
- Pour over the stock and season. Lay a circle of baking parchment over the potatoes, cover with a lid and bake for 35 minutes.
- Pour over the stock and season. Lay a circle of baking parchment over the potatoes, cover with a lid and bake for 35 minutes.
