| 1,25 | kg | Large potatoes, cut into 5 mm thick slices | | 3 | tablespoon | sunflower oil | | 450 | gram | leeks, sliced | | 300 | ml. | cider | | 300 | ml. | double cream | | 30 | | fresh sage leaves, finely chopped | | 225 | gram | vegetarian cheddar, grated | | | seasoning |
|
1 Preheat the oven to 190C. Bring a large pan of water to the boil and cook the potatoes for about 15-20 minutes until almost cooked. Drain and set aside.
2 Heat the oil in a pan and gently cook the leeks for 5 minutes until softened. Add the cider, bring to the boil and boil rapidly until the liquid has reduced by two-thirds. Stir in the cream, bring back to the boil, then remove from the heat. Stir in the sage and season to taste.
Place one-third of the cream mixture, half of the potatoes and seasoning in a large baking dish. Top with another of the cream mixture, then sprinkle over half of the grated cheese and the remaining potatoes and season again. Finish with a layer of cream mixture, then sprinkle over the remaining cheese. Bake for 1 1/4 hours until golden and bubbling. Serve with steamed Savoy cabbage.
Nutritional
information per serving
Per serving: 623 calories, fibre 3g, carbohydrate 35g, fat 47g, sat. fat 16g, protein 15g, add sugar none, salt 0,77gr |
Keywords
lang:en hoofdgerecht |
 |
To add this recipe to your
collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked
file to your computer, and import the file. |
|
|
|
 |
|
| Source |
| BBC Vegetarian Good Food 1995 (nov) p63 |
|
|
| Preparation
times |
Prep: 10 Minutes
Cook: 95 Minutes |
|
|
|
