Ingredients:
6 large Nadine potatoes
2 Leeks sliced finely
60 grams of butter
600ml Harvey Fresh whipping cream
1 cup grated cheddar cheese
2 eggs
Pinch salt and pepper
Method:
Sauté the leeks in the butter until brown and soft. Dice potato into small cubes. Place in an oven proof dish with a splash of water, cover with cling wrap and microwave for 10 minutes or till tender. Drain off excess water and stir through the leeks. Mix cream, cheese, eggs, salt and pepper together and pour over the potato and leek. Cook in the oven at 180 degrees for 20-30 minutes, or until browned.
Serves: 4
Note:
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