Potato and Leek Bake

As the weather gets cooler I start to get hankerings for warm comfort food. What is more delicious than potato bake?

My potato bake recipe is made with home made yogurt instead of cream. You don’t need to make your own yogurt, I just like to. I created this version of potato bake one afternoon after collecting an armful of baby leeks from the garden and a bunch of fresh herbs. Potato, leek and sage combine well together. It also looks nice on the plate, making it a good side dish when entertaining. I used yogurt instead of cream so that I could enjoy a small amount of this bake. I am unable to tolerate cream, yogurt is ok, thus the switch. I really enjoyed this recipe as it does not have the sweetness of a cream version. Use low fat yogurt if you wish and modify how much cheese you add depending on personal  preference.

Potato Bake Recipe No Cream

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

A potato bake recipe made without cream, using fresh garden herbs and home made yoghurt to provide a subtle creamy flavor. Serve as a cool weather side dish.

Author: Kyrstie Barcak - A Fresh Legacy

Serves: 6

Ingredients

• 3 small-medium potatoes (approximately 500 grams) very thinly sliced
• ¾ cup of finely chopped leek
• cheese - grated 1½ cups grated
• fresh sage leaves ½ cup of torn fresh leaves
• fresh chives chopped 3 tablespoons
• plain yogurt - 400 grams
• salt and pepper

Instructions

1. Grease an oven proof dish well with olive oil. The dish should be one that can be covered with a lid
2. Heat the oven to 170 degrees
3. Lay a thin layer of potatoes onto the base of the dish and start to stand some up around the edge
4. Add some chopped leeks, cheese, 2 tablespoons of the yoghurt, sage and chives
5. Add another layer of potatoes
6. Add some yogurt onto the top of the potatoes
7. Add more potatoes and push down to keep layers flat, then add herbs
8. Stand some more potatoes up around the edge
9. Add another layer of potatoes, leeks, cheese, yogurt, sage and chives
10. Add another layer of potatoes and yogurt
11. If you have not used all of the potatoes yet continue to layer, ending with cheese on top, a handful of sage and chives. Push down hard
12. Season with salt and pepper cover the dish with the lid and place in the oven
13. Cook covered in the oven covered for 30 minutes
14. Remove the lid after 30 minutes and continue cooking for an additional 30 minutes
15. The potato bake is ready when it is golden on top and a fork pushed into the middle of the dish has no resistance
16. Remove from the oven and allow to stand and cool for 5-10 minutes prior to slicing and serving

Notes

This dish may take an extra 10-15 minutes to cook. This recipe is based on a fan forced oven. Cook time can vary depending on the amount of yogurt used and the depth of the layers
Ensure the potatoes are thinly sliced
Keep your fingers away from the slicer blade (I lost a little bit of my finger using mine. Three weeks later it is still painful!!)

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*The images and format of this recipe were updated 16/07/2015