Potato & leek casserole







Cook Time

70-75 Min


  • 300g/11oz leeks, cut into 1cm/1⁄2in pieces
  • 150g/5oz carrots, grated
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 900g/2lb potatoes, sliced into thin rounds
  • 225ml/8fl oz vegetable stock
  • 50g/2oz fresh parsley, chopped
  • salt and ground black pepper
  • Preheat the oven to 190°C/375°F/Gas mark 5. In a deep frying pan, coat the leeks and carrots with oil. Cover and sweat over a low heat until soft. Add the rosemary, season with salt and pepper, and mix well.
  • Layer a casserole dish with one-third of the potatoes, then half of the seasoned vegetables. Repeat the layers and finish with the last third of the potatoes. Pour the stock evenly into the casserole dish. Cover and bake in the oven for 50 minutes.
  • Remove the lid and bake, uncovered, for a further 20 minutes. Garnish with the parsley and serve hot.
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