Creamy Cabbage & Leek Potatoes

• servings: Feeds 4-6
• total time: 41 minutes

Ingredients

At risk of becoming known as the 'Cabbage & Leek Lady' I made a potato version and it was SO good I just couldn't not share it with you!

It feels a lot like Dauphinoise Potatoes - but with veggies, only this is definitely not a side dish - it's 100% the main event!

You could easily have this as a meal by itself, but we had some roast chicken thighs on the side and the crispy, creamy combo was just perfect!

I have written up the recipe for this below, let me know if you're going to give it a try!

1.3kg white potatoes cut into very thin slices

40g butter

2 leeks finely sliced

6 savoy cabbage leaves

3 cloves of garlic finely chopped

350ml vegetable stock

300ml double cream

1 tsp dijon mustard

A sprig of fresh Thyme leaves (You can use dried)

A large handful of grated cheddar cheese

Salt and ground black pepper

Peel the potatoes and slice them as thinly as you can widthways, discard the ends.

Rinse the potatoes, before placing them in a large saucepan, covered in cold salted water.

Bring them to the boil. As soon as they start to gently bubble, set a timer for 5 minutes. Simmer for 5 minutes before draining and setting aside.

Directions

Melt the butter in a large non-stick frying pan. Add the cabbage and leek and fry for 3 minutes stirring regularly.

Stir in the garlic and fry for another minute.

Heat the oven to 200C fan

Make up the stock in a large measuring jug. Stir in the mustard, cream, Thyme and season with salt and pepper.

Tip half the potatoes into an oven proof dish. Spread half the cabbage and leek over the top. Pour half of the cream mixture over the potatoes.

Repeat with another layer of potatoes and cabbage and pour the last of the cream over the top so that the potatoes are just covered (You can add a splash of milk to bring the mixture up a little if needed)

Cover the top with grated cheese and bake in the oven for 30 minutes.

Remove from the oven, cover the dish with tin foil and return to the oven for another 15-20 or until the potatoes are tender.

Remove from the oven, take the foil off and leave to rest for 5-10 minutes