Tuesday, April 15, 2014

Leek and Potato Bake


  • 2 Leeks (sliced)
  • 700g of potatoes, sliced thinly
  • 150ml of chicken stock
  • 1 clove of garlic, crushed
  • 28g of parmesan cheese (HEa)
  • 84g of mozzarella cheese (HEa)
  • low calorie spray
  • Salt and Black Pepper

  1. Preheat oven to 200c of 400f (gas mark 6)
  2. Spray a round shallow ovenproof dish with some low calorie spray and spread all around the dish the crushed garlic clove.
  3. Place a layer of leek in the dish, then a layer of sliced potatoes, sprinkle with the Parmesan cheese.
  4. Repeat the layers and pour over the chicken stock.
  5. Top with the mozzarella cheese, season with salt and pepper and bake in the oven until the top is golden and the potatoes are cooked through. (Approx 30-45 mins)

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