Leek and Potato Bake

Name: Thermomix recipe: Leek and Potato Bake
Prep time: 10 min
Cook time: 1 h
Ingredients: 250 Grams mixed cheeses of choice, parmesan, mozzarella amongst them; butter as needed; 1 leek well cleaned, white and pale green part only; 6 medium sized starchy potatoes; 2-3 Teaspoons pink salt flakes; black pepper freshly cracked to taste; 100 Grams cream; Enough milk to fill baking dish as directed

Serves 6 Prep Time 10 minutes Cook Time 1 hours Rated: Print

Recently I had the pleasure of a quick trip down to Pemberton in the Western Australian south west. We had crazy wet weather, which somehow was charming as we had a roaring fire in our little house in the forest. We did have a couple of absolutely amazing meals, one seated in an old train carriage overlooking a lake at the Hidden River winery and the other was at the very popular Olio Belo cafe. and also managed to bring back some fabulous fresh potatoes from the farm gate which transformed themselves into this bake. Delicious.

We discovered Pemberton butter, which actually ended up winning on flavour during our butter tasting event. We also discovered Holy Smoke Cafe where we bought up big (which reminds me, I still have some smoked duck in my freezer!)

It was quite the little foodie weekend and if you are in the area, I highly recommend it! Winter or not!

Of course if you are on the other side of the world (or country for that matter) channel your inner southwest and make this bake. You will love it. I'm sure of it!

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Need

250 Grams mixed cheeses of choice, parmesan, mozzarella amongst them
butter as needed BUY
1 leek well cleaned, white and pale green part only
6 medium sized starchy potatoes
2-3 Teaspoons pink salt flakes BUY
black pepper freshly cracked to taste
100 Grams cream BUY
Enough milk to fill baking dish as directed

Do

1: Preheat the oven to 180°C.
2: Place all the cheeses into the Thermomix bowl and mill 10 sec/speed 9 Remove from bowl and set aside.
3: Dollop some butter in a baking dish. Slice the leek and potatoes quite thinly and layer them into the dish with some grated cheese in between layers. Season as you go. Reserve a little cheese for the top.
4: Pour the cream around the edges of the vegetables so as not to disturb the layers. Let it sink through the layers. Repeat with the milk until you are confident all of the potatoes are covered with milk, other than the very top layer.
5: Finish off with the cheese and cover loosely with baking foil. Bake for 45 minutes until potatoes are well softened and the dish is fragrant. Remove the foil and finish cooking until golden and crispy on top, about 15-20 minutes more.
6

Serve before cold, but not too piping hot either. Potatoes stay very hot for quite a while.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!