Leek and potato bake

Leek and potato bake
  • Serves: 4
  • Prep time: Ready in 1 hour
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Great as a Sunday roast side dish, or alongside roast gammon.


  • 600ml vegetable stock
  • 800g peeled and thinly sliced potatoes
  • 650g leeks, trimmed & thinly sliced
  • 2 garlic cloves, thinly sliced
  • fresh parsley to serve


  1. Put vegetable stock in a large saucepan and bring to the boil over a high heat. Add the potatoes and leeks, return to the boil and cook for 5 minutes. Drain, reserving 200ml stock.
  2. Layer up the potatoes, leeks and garlic cloves higgledy-piggledy in an ovenproof dish, seasoning as you go. Pour over the reserved stock and cover with foil.
  3. Bake in an oven preheated to 200°C/Fan 180°C/Gas 6 for 40 minutes or until tender, uncovering for the last 20 minutes to brown the top. Scatter over 1 tbsp finely chopped fresh parsley to serve.

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