Potato, Leek and Cheese Bake
The recipe is from the Baby-led Weaning cookbook, specializing in recipes that look and taste great but go down about as well with toddlers as afternoon naptime.
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Ingredients
- Potatoes 1 lb. (450 g)
- Leek 1
- Oil or butter for frying
- Butter 2 Tbsp. (25 g)
- Flour 2 Tbsp. (25 g)
- Milk 1-¼ cup (250 ml)
- Peas as many as you need to hide the potatoes
- Bacon or diced ham
- Cheese grated, ⅓ – ½ cup (75-100 g)
Instructions
- Slice the potatoes into fairly large slices. Boil until done.
- Heat the oil or butter and gently fry the sliced leek.
- Preheat the oven to 350°F (180°C).
- Melt the 2 Tbsp of butter in a small saucepan. Add in the flour. Cook for 2-3 minutes, stirring constantly. Remove from heat and stir in milk. Whisk vigorously until all lumps are gone. Return pan to heat and cook, whisking constantly, until thickened.
- Remove your sauce from heat and stir in most of the cheese.
- Place the sliced, cooked potatoes on the bottom of a baking dish.
- Top with the leek, the peas and the bacon or ham.
- Pour the sauce on top and sprinkle with the remaining cheese.
- Bake for about 20 minutes, until golden.