Leek, cheese and potato bake
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 50 | g | STORK 2kg |
| 400 | g | Leeks , sliced |
| 800 | g | Potatoes , sliced |
| 200 | g | Cheese, Cheddar , grated |
Preparation
Advance Preparation
Warm serving bowls. Pre heat oven to 200ºC (Gas 6) 400ºF.
Method
1. Place a suitable pan onto a medium heat, soften the leeks in ½ the Stork for 3-4min then remove. Rub the remaining stork around a suitable oven dish. Mix the KNORR bouillon and meadowland together in a pan.
2. Place a layer of sliced potatoes in the bottom then top with the leeks and ½ cheese and repeat until all ingredients are used.
3. Pour the bouillon mix in to the dish, cover with foil and place into the oven. Cook for 15mins.
4. Remove dish from oven, remove foil and then sprinkle the remaining cheese over the top. Return to oven and cook for a further 10-15mins or until golden and tender.
5. Remove from oven and serve.
Serving suggestion
Can be served with well drained seasonal vegetables tossed in KNORR Pureed Herbs and Stork
Healthy Nutritional Advice
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent recipes
