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–+ servings
Leek and Potato Pie

Leek and Potato Pie

This Leek and Potato Pie is an old family favourite recipe shared by a special Unislim friend. It’s comforting, gooey and gorgeous.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish, Side Dish
Cuisine British
Servings 8 slices
Calories 350 kcal

Equipment

  • pan
  • Saucepan
  • whisk

Ingredients
  

Vegetables

  • 800 g potatoes, cut into chunks
  • 3 leeks, sliced

Dairy

  • 40 g mozzarella, grated
  • 50 g butter
  • 500 ml low fat milk
  • 40 g mature cheddar cheese, grated

Dry Ingredients

  • 50 g plain flour
  • 1 rounded tsp Dijon mustard
  • salt and pepper

Instructions
 

Cooking Instructions

  • Preheat the oven to 180 degrees.
  • Cook your potatoes until almost fully tender, being careful not to overcook. Drain and set aside.
  • In a large pan sprayed with oil, cook your leeks under low heat until tender.
  • Make your bechamel sauce by melting the butter in a saucepan. Add the flour and mix for one minute.
  • Add the milk, whisking continuously until you have a thick, velvety sauce.
  • Add in Dijon mustard and season. Finally, whisk in the grated cheddar.

Notes

This dish can be served as a side or a main dish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg
Keyword comfort food, family recipe, Leek and Potato Pie, vegetarian
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