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Heinz Potato and Leek Bake

  • 4servings
  • 70minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D, E
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 medium large potatoes, washed and sliced thinly

  2. 3 leeks, sliced

  3. 1 (400g) tin Heinz Potato and Leek soup

  4. 3 slices granary bread whizzed into crumbs

  5. 50g cheddar cheese, grated

  6. 1 tbsp oil

  7. 1 tsp butter for greasing dish

Instructions Jump to Ingredients ↑

  1. Parboil the sliced potatoes Lightly sautee the sliced leeks in the oil Grease an ovenproof dish with the butter. Put a layer of potatoes on the bottom. Cover with the sauteed leeks. Season with pepper. Layer the remaining potatoes on top.

  2. Pour the Heinz Potato and Leek soup into a jug and add water to make up to 0.5 litre and stir to combine. Pour evenly over the potatoes.

  3. Mix together breadcrumbs and cheese and sprinkle evenly over the dish.

  4. Bake in a moderate oven (180 degrees) for about one hour until the potatoes are tender and the top is crisp. If the top is browning too much, place a sheet of baking parchment or tin foil loosely on top.

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