Try this Leek & Potatao Bake recipe, or contribute your own.
Suggest a better description1. Heat a dash of oil in a medium-sized frying pan and gently cook the leek and garlic for 2–3 minutes or until the leek wilts. Add the chopped thyme and season will with salt and pepper. Set the leek mixture aside.
2. In a well-greased casserole or ovenproof dish, layer the sliced potato and leek mixture and the cheese, ensuring there are potato layers at the top and bottom. Brush the top layer of potato with the melted butter. Pour over the chicken stock. Season the top with freshly ground black pepper.
3. Place uncovered in an oven preheated to 180°C and bake for 1 hour until the potatoes are tender and most of the liquid has been absorbed.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 220 | ||
Calories from Fat: 54 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 57.5mg | 2 % | |
Potassium 889.5mg | 23 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 33.5g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 220
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