Quinn’s Leek & Potato Bake

I am loving the recipes from my sister and her family who are living off-grid in Taylors Mistake, Christchurch.

This week we have a quick and easy leek and potato bake from Quinn.

“We don’t have an oven (or a whole kitchen for that matter) so instead of baking this dish Quinn cooks the first part of the dish in the pan over the gas cooker, it then comes off the heat and is sprinkled with bread crumbs and cheese. To finish, we flame throw the top until crispy. It’s absolutely delicious!”

*This recipe includes instructions for oven baking.*

Quinn’s Leak & Potato Bake

Ingredients:

2 tablespoon olive oil

2 leeks, trimmed, washed and sliced thin

2 cloves garlic crushed (optional)

 butter or oil to grease the pan

5 medium potatoes, peeled and thinly sliced 

1 cup milk

1 cup cream

1/2 cup bread crumbs or panko

1/2 cup grated cheese

Method:

Pre heat the oven to 180C.

Heat oil in a large frypan and sauté the leeks and garlic.  Season with salt.

  Cook for 5-10 minutes over a gentle heat until softened and fragrant.

Grease a dish.  Layer thin potato slices in the base of the pan.  Place a layer of leeks.  Add another layer of potato.  Add another layer of leeks.  Then the final layer of potato. 

Whisk together the milk and cream and slowly pour the mixture over the leek and potato bake.  Allow the liquid to soak through the layers.  

Cook on the stove on medium with the lid on for about 30 minutes or put the dish into the oven and bake for 30-40 minutes (or until the potatoes are tender) 

Take off the heat or out of the oven and add the bread crumbs or panko and cheese.

Return the dish to the oven and grill for another 10 minutes until the topping is crispy and golden!