Leek Potato Bake
“This is a wonderful autumn recipe, comforting and warming for when the nights are drawing in. The potato needs to be finely sliced so it will cook through completely.”
This recipe was created by Vegan Chef Day.
Prep time - 30 minutes
Cook time - 40 minutes
Difficulty - Medium
Serves / makes - 2 portions
Potato Bake
Ingredients
500g small potatoes such as apache or new potatoes
2 leeks, roughly chopped
Olive oil
2 handfuls of basil leaves, torn
Salt and pepper
Potato Bake
Method
Preheat your oven to 200c/390f/GM6.
Heat a small amount of oil in a frying pan. Once hot, add the leeks. Cook, on a low heat, for 10-15 minutes until they are soft.
Use a mandolin, or a very steady hand, to slice the potatoes, they should be 2 or 3mm thick.
Add a dash of oil to an oven dish, add a layer of potatoes, salt and pepper, half the basil and half the leeks.
Top with a layer of potatoes, salt and pepper and the remaining basil and leeks.
Top with a final layer of potato, salt and pepper and a drizzle of oil.
Wrap well in foil, bake for 30 minutes until the potatoes are soft (you can check this with a cocktail stick pushes into the center), remove the foil, bake for a further 30 minutes until the potatoes on top are crisp.
Aubergine Sauce
Ingredients
2 aubergines, cut into large rounds, roughly 5cm thick
2 banana shallots or 10 regular shallots, sliced
2 large garlic cloves, sliced
1 tablespoon capers, finely chopped
100ml dry white wine
400g cherry tomatoes, sliced in half
Aubergine Sauce
Method
Fry the aubergine (on each side) in a small amount of oil on a high heat till browned. Wrap in foil and put into the oven for 20 minutes until soft.
Saute the shallots in a little oil, once translucent add the garlic and capers and fry for a few more minutes. Add the wine and simmer until reduced by half.
Add the tomatoes and season, pop a lid on and keep on a low heat for 10 minutes. Top the aubergine with the tomato to serve.
Equipment
Frying pan
Oven dish
Foil
Leek Potato Bake
Ingredients
- 500g small potatoes such as apache or new potatoes
- 2 leeks, roughly chopped
- Olive oil
- 2 handfuls of basil leaves, torn
- Salt and pepper
- 2 aubergines, cut into large rounds, roughly 5cm thick
- 2 banana shallots or 10 regular shallots, sliced
- 2 large garlic cloves, sliced
- 1 tablespoon capers, finely chopped
- 100ml dry white wine
- 400g cherry tomatoes, sliced in half
Method
- Preheat your oven to 200c/390f/GM6.
- Heat a small amount of oil in a frying pan. Once hot, add the leeks. Cook, on a low heat, for 10-15 minutes until they are soft.
- Use a mandolin, or a very steady hand, to slice the potatoes, they should be 2 or 3mm thick.
- Add a dash of oil to an oven dish, add a layer of potatoes, salt and pepper, half the basil and half the leeks.
- Top with a layer of potatoes, salt and pepper and the remaining basil and leeks.
- Top with a final layer of potato, salt and pepper and a drizzle of oil.
- Wrap well in foil, bake for 30 minutes until the potatoes are soft (you can check this with a cocktail stick pushes into the center), remove the foil, bake for a further 30 minutes until the potatoes on top are crisp.
- Fry the aubergine (on each side) in a small amount of oil on a high heat till browned. Wrap in foil and put into the oven for 20 minutes until soft.
- Saute the shallots in a little oil, once translucent add the garlic and capers and fry for a few more minutes. Add the wine and simmer until reduced by half.
- Add the tomatoes and season, pop a lid on and keep on a low heat for 10 minutes. Top the aubergine with the tomato to serve.
Notes:
Equipment
Frying pan
Oven dish
Foil