Potato, leek & pear bake
A true autumn dish – potatoes, pears & leeks baked with stock and cream for a comforting dish that will go with anything!
1 leek, halved and chopped into 2cm lengths
1 tablespoon butter
2-3 medium potatoes (I use Agria), sliced thinly
2 pears, sliced lengthwise
1 cup vege or chicken stock
¼-1/2 cup milk or cream
1 tablespoon wholegrain mustard
1 teaspoon sea salt
Decent grind black pepper
2-3 bay leaves
- Heat oven to 180 C.
- Place butter and leeks in an oven proof dish and bang it in the oven for the leeks to get a head start on cooking while you slice potatoes and pears.
- Layer up the potatoes and pears into the dish, seasoning in between layers with salt and pepper. Mix stock, milk or cream and mustard and pour over to come half way up the vegetables. Tuck the bay leaves into the potatoes/pears. Cover tightly with foil and bake for 40 minutes. Uncover and cook for a further 20 minutes until golden on top and cooked through.
- Serve generous spoonfuls either on its own or as a side dish.