Potato, Leek and Cheese Bake Recipe
Potato, leek and cheese bake is a simple, filling oven dish that’s a bit like a French gratin, but with a Polish twist thanks to the leeks. It’s ideal for colder days when you crave “something from the oven”. You can serve it as a main dish with salad or as a side to meat.
This bake turns everyday ingredients into a rich, comforting dish with layers of soft potatoes, sweet leeks and melted cheese.
Chef's tips
Slice the potatoes as evenly and thinly as possible so they cook through at the same time. If the top browns too quickly, loosely cover the dish with foil for the last part of baking.
How to serve
Serve as a main with a crisp green salad or as a side dish to roasted or grilled meat. It’s also delicious reheated the next day.
Ingredients
- potatoes preferably floury - 800 g
- leek (white and light green part) large - 1 pieces
- cheese e.g. gouda, edam - 120 g
- cream 30% or 18% for cooking - 200 ml
- milk - 100 ml
- garlic optional - 1 clove
- butter for greasing the dish - 1 tablespoon
- ground nutmeg optional, but a good match - 0.25 teaspoons
- salt for the potatoes and the sauce
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease an ovenproof dish of about 20×25 cm thoroughly with butter.
- Peel the potatoes and slice them thinly, about 3 mm thick. The easiest way is to use a mandoline or a very sharp knife.
- Wash the leek thoroughly – cut it in half lengthwise and rinse under running water between the layers. Slice into thin half-moons.
- Peel the garlic and chop very finely or press through a garlic press.
- In a bowl, mix the cream with the milk, add the garlic, nutmeg, salt and pepper. Taste – the sauce should be distinctly salty, as the potatoes will absorb some of the flavour.
- Arrange the first layer of potato slices on the bottom of the dish, slightly overlapping. Scatter some of the leek and a little grated cheese on top. Pour over some of the cream sauce.
- Repeat the layers: potatoes, leek, cheese, sauce, until all the ingredients are used up. The final layer should be potatoes topped with sauce and sprinkled with cheese.
- Cover the dish with aluminium foil (shiny side facing in) and place in the preheated oven. Bake for 30 minutes.
- After 30 minutes, remove the foil and bake for another 15–20 minutes, until the top is golden and the potatoes are tender – check by inserting a knife; it should slide in without resistance.
- After taking the bake out of the oven, leave it to rest for about 10 minutes so it cools slightly and sets. This will make it easier to cut and serve.
Storage
Zapiekankę przechowuj w lodówce, najlepiej w tym samym naczyniu, przykrytą folią lub pokrywką, do 3 dni. Możesz ją zamrozić w porcjach – po rozmrożeniu podgrzej w piekarniku, aż będzie gorąca w środku.
