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Leek, potato and cheese bake

Why it worksBoiling the slices for 5 minutes first means they do not need to be paper-thin. They finish cooking in the milk while the top turns brown.

Ingredients

• 1 kg potatoes
• 600 g leek
• 300 ml semi-skimmed milk
• 150 g grated gouda
• 30 g butter
• 10 g garlic
• 1 stock cubes

Method

1. Heat the oven to 190 °C (fan oven 170 °C). Cut the leeks into rings and wash them well. Melt the butter in a pan on low heat and cook the leeks and chopped garlic for 10 minutes, until soft.
2. Cut the potatoes into slices about 0.5 cm thick. Boil them for 5 minutes and drain.
3. Put a layer of potatoes in an oven dish, then some leeks, and add a little salt. Repeat until everything is used.
4. Warm the milk in the pan and crumble in the stock cube. Pour it over the potatoes and sprinkle the cheese on top.
5. Bake for 35 minutes, until the top is brown and a knife goes easily through the potatoes.

A portion: about 520 kcal · 20 g protein · 66 g carbs · 19 g fat