british

Leek and Lancashire Cheese Hotpot

Name: Leek and Lancashire Cheese Hotpot
Yield: 1 serving
Cuisine: british
Ingredients: 263 g potato; 140 g leek; 66 g Lancashire cheese; 175 g vegetable stock; 9 g wholegrain mustard; 9 g olive oil; 0.88 g thyme; 0.88 g black pepper

This baked dish pairs leek with Lancashire cheese, potato and vegetable stock. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

66 g Carbohydrates

31 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

263g potato 203 kcal
140g leek 85 kcal
66g Lancashire cheese 265 kcal
175g vegetable stock 11 kcal
9g wholegrain mustard 6 kcal
9g olive oil 80 kcal
1g thyme 1 kcal
1g black pepper 2 kcal

Cooking instructions

potatoleek
Heat oven to 200 F. Thinly slice the potato into coins and slice the leek.
leekolive oil
Warm the oil in a small ovenproof dish or pan. Cook leek 4-5 minutes until softened.
vegetable stockwholegrain mustardblack pepper
Stir in mustard and black pepper, then add the vegetable stock and bring to a gentle simmer.
potatoleekLancashire cheese
Layer potato slices over the leeks, overlapping. Tuck in half the cheese between layers.
potato
Cover and bake 30 minutes until potatoes are tender.
Lancashire cheese
Uncover, scatter remaining cheese, and bake 10-12 minutes until bubbling and golden. Rest 5 minutes before eating.