Scalloped Potatoes and Leek Recipes

Ingredients :

6 medium (about 1 1/2 kg) floury potatoes, scrubbed and thinly sliced

4 leeks, sliced

freshly ground black pepper

2 tsp dried mixed herbs

2 cups chicken stock

30g butter

Method :

Preheat oven to moderate 180C. Place potato and leek slices in alternate layers in a shallow ovenproof dish, sprinkle each layer with pepper and herbs. Pour over stock, dot with butter, cover loosely with aluminum foil. Bake for 1 1/2 hours or until potatoes are tender. Unsuitable to freeze.

Serves 4 - 6

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