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Ingredients
| russet potatoes: 2 lbs |
| leeks: 4 whole leeks |
| all-purpose flour (unsifted): 1 Tbl |
| salt |
| black pepper |
| whole nutmeg: 1 tsp |
| 2% milk: 2 cups (hot) |
| salted butter: 2 Tbl |
Leek and Potato Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- Peel the potatoes and slice thinly.
- Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
- Mix together the flour, salt, pepper and nutmeg.
- Grease a casserole dish.
- Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
- The top layer should be potatoes.
- Dot the top with butter, pour hot milk on top of the casserole.
- Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.