Leek and Potato Bake

Source: Abel-Cole Potatoe Recipes

1/2 lb. Organic Potatoes
2 medium Organic Leeks
250ml Single Cream
2 medium Organic Free-Range Eggs
1/2 cup Grated Cheese/ Breadcrumbs
Salt and Pepper to taste

Peel and slice the potatoes. Clean the leeks by slicing then lengthways and fan them out under running water. Slice these also. Layer the potatoes and the leeks in a greased baking dish, sprinkling a little salt and pepper over each layer. Mix the cream and eggs together in a separate bowl. Pour over the ingredients in the baking dish. Sprinkle some cheese and/or breadcrumbs on top. Bake for 45-60 minutes, or until the potatoes are soft and the top is browned. Tip: This recipe is adaptable for Vegans. Simply take out the eggs and replace the cream with readily available Soya Cream. Add some onions and mushrooms to the dish to intensify the flavour.