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Delicious Cheesy Leek and Potato Bake - easy to make and perfect as a side dish or even main course.



Total time

70 minutes






  • 2 leeks (large, trimmed sliced and washed)
  • 700 g potatoes (sliced thinly)
  • 120 ml chicken stock (or vegetable)
  • 2 cloves garlic (crushed)
  • 60 g Parmesan cheese (shredded, 2x hea)
  • 50 g mozzarella cheese (shredded, hea)
  • cooking oil spray
  • salt
  • black pepper
  • parsley (fresh, chopped)


  1. Preheat oven to 200c of 400f (gas mark 6)
  2. Spray a frying pan over a medium high heat with some cooking oil spray, add the leeks and garlic and fry until softened. Season with salt and black pepper
  3. Add half the leek mixture to the oven proof dish, then add half the potatoes in a layer. Sprinkle with 30g of parmesan cheese.
  4. Add the other half of the leeks, then a final layer of potatoes.
  5. Pour over the chicken or vegetable stock
  6. Top with the mozzarella cheese and other 30g of parmesan cheese and bake in the oven until the top is golden and the potatoes are cooked through. (Approx 40-45 mins)
  7. Sprinkle with fresh chopped parsley and black pepper
  8. Serve and enjoy!!
  9. View the recipe instructions at


Low carb

Contains allergens
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