We’re regularly left with a rogue leek in the bottom of the fridge and it usually finds its way into a dish like this, particularly if there is some cream lurking as well. Quantities don’t matter too much here so use what you’ve got.
- Baking potatoes
- Leeks, sliced finely
- Cheddar cheese, grated
Heat the oven to 220°C.
Rub the potatoes with olive oil and place on a tray in the oven to bake for 20 minutes. Turn the oven down to 200ºC and continue to cook for about another hour.
Meanwhile, melt the butter in a large frying pan and gently sauté the leeks until they are meltingly tender. Add the cream and bubble together until you have a thick sauce.
When the potatoes are soft, cut them in half and scoop out the centres, leaving a thin layer of potato on the skins. Mash the removed potato, mix with the creamy leeks and season with salt and lots of pepper. Pile this mixture back into the potato skins and sprinkle over the grated cheese. Return to the oven for a few minutes until the cheese has melted and started to brown.
Serve this on its own for a midweek supper or as a side dish with chargrilled chops or sausages.