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Potato and leek casserole

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Ingredients for 2 servings:

  • 750 g jacket potatoes
  • 500 g leek
  • 250 ml vegetable stock
  • 2 tbsp sour cream
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Carbohydrate combining

Wash the leek and slice into thin rings. Peel the boiled potatoes and slice them as well. Layer both potatoes alternately in a casserole dish, seasoning each layer with salt and pepper. Finally, pour over the broth and scatter the sour cream in small dollops on top. Cover with aluminum foil or place the lid on the dish and bake in the oven for approximately 40-45 minutes at 175°C to 200°C, depending on the type of oven. Serve with salad for those on separate meals, and with meatballs or smoked pork for those not on separate meals.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chicken – Cheese – Grapes – Salad

Potato and leek casserole