Leek & Potato Boulangere

Serves: 4

Cost Cutting Eco Friendly Freezes Well Gluten Free‏ Vegan Friendly

Know your nutrients

Calories

228 -

Fat

4.6g -

Saturates

0.8g -

Sugars

4.9g -

Salt

0.66g -

Protein

6.3g -

Carbs

43.4g -

Fibre

7.2g -

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For extra richness, add some grated Cheddar cheese on top for the last 15 minutes of cooking.

Ingredients
Method

Ingredients:

1 tbsp olive oil
3 leeks, trimmed, washed and sliced (500g)
2 garlic cloves, finely chopped
800g Charlotte or Maris Piper potatoes, thinly sliced
300ml vegan gluten-free vegetable stock

method:

Preheat the oven to 200C/400F/Gas 6.
Heat the oil in a large frying pan and fry the leeks and garlic for five minutes.
Grease an ovenproof casserole dish, place 1/3 of the potatoes on the base, top with half the leek mixture, repeat the layers finishing with potatoes.
Pour over the stock and season. Lay a circle of baking parchment over the potatoes, cover with a lid and bake for 35 minutes.

Print Recipe www.discovergreatveg.co.uk/