Potato and Leek Casserole Recipe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from The Great Potato Cookbook (Steel, 1988). Original recipe uses spinach instead of leek and has 75g of butter which I've reduced to 35! Choose a spicy chutney, I like tomato and apple. Ingredients:
5 g butter |
2 tbsp breadcrumbs |
450 g potatoes, cooked and mashed |
3 tbsp cheese |
35 g butter |
1 tsp salt |
1/2 tsp black pepper |
1 egg, separated |
400 g (2 medium) leeks, chopped |
2 tsp olive oil |
1 onion, finely chopped |
1 tbsp tomato puree |
28 g (2 tbsp) tomato chutney |
1 jalapeno pepper, green, finely chopped |
1 cube chicken stock |
1 pinch of nutmeg |
Directions:
1. Cook potatoes, mash using a little cooking water if needed.
2. Grease oven dish with butter and coat inside with breadcrumbs.
3. Mix potato with the cheese, second measure of butter, salt, pepper and egg yolk. Line dish with with potato mixture.
4. Chop leeks, wash and drain thoroughly.
5. Heat oil and fry onion until soft. Add leeks, tomato puree, chutney, jalapeno and crumbled stock cube. simmer gently for 5min.
6. Cool until just warm, then fold in whisked egg white and nutmeg.
7. Pour into potato lined dish and bake at 180 degrees Celsius for 25min.
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