Leek, Kale & Potato Bake

Leek, Kale & Potato Bake

A tasty, light twist on a gratin - Layers of lovely veg baked until soft & gooey with a golden cheesy topping.


What you will need : SERVES 6

1 large (or 2 small leeks) - finely chopped & washed

2 large handfuls of kale - washed and roughly chopped

Approx 600g of potatoes washed - skins left on and sliced, no bigger than 1/2 cm.

1 carton of cream - we used oatly 200ml 

4 cloves of garlic - peeled and grated

1 tbsp Olive oil

Salt & pepper to season

Choice of cheese for topping before baking




1. Pre heat your oven to 180c gas mark gas mark 6 

2. Pop your sliced potatoes in a pan of water over a medium heat.

3. Allow these to cook for about 10 minutes until they have slightly soften but still holding together.

4. Once the potatoes are cooked, drain and set aside. Now let’s get the rest done.

5. In the same pan add your olive oil, leeks & herbs.

6. Let these cook down and soften, then add your kale and a pinch of salt & pepper.

7. Pour in your cream and gently mix - (if you need more liquid add a splash of water)

8 . Let this simmer, then add your potatoes to your pan.

9 . Transfer this into a baking dish.

10 . Cover with a generous sprinkle of your cheese, a good pinch of black pepper, now pop in the oven.

11. Let this bake for about 30/ 40 minutes (depending on your oven) or until golden brown and cooked through (Cover with baking parchment if its catching)

12. Once cooked, remove from the oven and let sit for a few mintues before seving... it will be piping hot. 

Sprinkle with more cheese and tuck in! 

TIP: Seeds are great add to the topping for extra crunch and goodness.