british

Northumberland Pan Haggerty with Leek, Potato, and Cheddar

Name: Northumberland Pan Haggerty with Leek, Potato, and Cheddar
Yield: 1 serving
Cuisine: british
Ingredients: 255 g potatoes, thinly sliced; 144 g leek, thinly sliced; 56 g mature cheddar cheese, grated; 18 g butter; 112 g vegetable stock; 2 g fresh thyme leaves; 8 g wholegrain mustard; 0.8 g black pepper

This baked dish pairs leek, thinly sliced with mature cheddar cheese, grated, potatoes, thinly sliced and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

66 g Carbohydrates

33 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

255g potatoes, thinly sliced 196 kcal
144g leek, thinly sliced 88 kcal
56g mature cheddar cheese, grated 225 kcal
18g butter 129 kcal
112g vegetable stock 7 kcal
2g fresh thyme leaves 2 kcal
8g wholegrain mustard 6 kcal
1g black pepper 2 kcal

Cooking instructions

butter
Heat the oven to 200C. Rub a small baking dish with a little of the butter.
potatoesfresh thyme leavesblack pepper
Slice the potato thinly. In a bowl, toss potato with salt, black pepper, and half the thyme.
potatoesleekmature cheddar cheese
Layer half the potato in the dish, then add the leek and half the cheese. Add the remaining potato on top.
buttervegetable stock
Pour over the stock, dot with the remaining butter, and cover tightly with foil.
potatoesmature cheddar cheesefresh thyme leaves
Bake for 35 minutes. Remove foil, scatter over the remaining cheese and thyme, and bake 12 to 15 minutes until golden and the potatoes are tender.
Rest 5 minutes, then serve warm.