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Cheesy Leek And Potato Casserole

Healthycooking's picture
  Leeks/Null 1 Pound, cut into 3/4 inch slices (500 Gram)
  Potatoes/Null 1 Pound, cut into 1/4 inch slices (500 Gram)
  Vegetable margarine/Null 1 1⁄2 Ounce (50 Gram)
  Whole meal flour/Null 1 Ounce (25 Gram)
  Skimmed milk/Null 1⁄2 Pint (300 Milliliter)
  Mustard powder/Dijon mustard 1⁄2 Teaspoon (Null)
  Black pepper/Null 1⁄4 Teaspoon (Null)
  Cheddar cheese/Null 2 Ounce, grated (50 Gram)

1. Steam the leeks over a large pan of simmering water for 8 minutes.
2. Meanwhile, cover the potato slices with water. Bring to the boil and simmer gently for 10 minutes. Drain well.
3. Melt the margarine, add the flour and cook gently, stirring, for 2-3 minutes. Remove from the heat, gradually stir in the milk. Return to the heat and bring to the boil, stirring constantly. Cook gently for 2-3 minutes. Stir in the mustard and pepper.
4. Layer the leeks and potato in a casserole or ovenproof dish. Pour the sauce over the top and sprinkle with grated cheese. Bake in a preheated oven at Gas Mark 4,350°F, 180°C for 25 minutes until golden brown. Serve hot.

Recipe Summary

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1361 Calories from Fat 493

% Daily Value*

Total Fat 56 g85.9%

Saturated Fat 18.6 g93.2%

Trans Fat 0 g

Cholesterol 64.3 mg21.4%

Sodium 607.5 mg25.3%

Total Carbohydrates 183 g61.2%

Dietary Fiber 19.8 g79.2%

Sugars 33.9 g

Protein 43 g85.8%

Vitamin A 193.7% Vitamin C 244.3%

Calcium 104.6% Iron 86.2%

*Based on a 2000 Calorie diet

Cheesy Leek And Potato Casserole Recipe