
12
CHEESE LEEK AND POTATO BAKE
- Serves 4
Potatoes 500g
Leeks
2 large
Butter 50g
Milk 75ml
Egg
1, beaten
Double cream
2 tbsp
Nutmeg
About ¼ tsp, freshly grated
Salt and pepper
To taste
Cheddar cheese
50g, grated
Ingredient Quantity
WHAT YOU DO
Boil the unpeeled potatoes in lightly salted water until soft. Peel whilst warm and mash
them.
Slice the leeks finely, then wash thoroughly, drain well and gently cook in 25g of the
butter.
Warm the milk to tepid, stir into the mashed potatoes together with the egg, cream,
leeks, grated nutmeg and salt and pepper.
Spread the remaining butter on the base and sides of the Remoska® and add the mashed
potatoes. Sprinkle with the grated cheese and cook for approx 20-25 minutes until golden
brown.