Leek, Cabbage and Potato Bake
This is a meal in it’s self but also makes a fantastic accompaniment, especially to pork. In fact just this with a baked ham is perfect, there are vegetables, potatoes and a sauce all in one.
Preparation time: 20 - 30 minutes Quantity: Serves 8 Cooking time: 45 minutes in total
Ingredients
1/2 white cabbage
2 - 3 leeks - trimmed, washed
1 kilo / 2 lb. peeled potatoes ( an extra large potato if weighing from unpeeled)
1 lot white sauce -
50g/ 2 oz butter
50g / 2 oz plain white flour
1 & 1/4 pint’s/ 650 ml milk (any) - warm -hot
2 teaspoon English mustard
seasoning
30g / 1 oz butter or 1 tablespoon olive oil
Method
- Sliced the cabbage and steam or boil till just cooked/ tender approx. 8 minutes
- Cut the washed leeks in to 2 inch large dice, steam or boil till just cooked/ tender approx. 6 - 7 minutes
- Slice the peeled potatoes in to thick -1/2 inch slices, steam or boil till only just cooked, still slightly firm approx. 8 - 10 minutes
- Meanwhile make up the white sauce -
- In a large pan melt the butter
- Stir in the flour, cook on a low heat, stirring until the flour mix (roux) is smooth and comes away from the side of the pan
- Add a ladle full of milk in at a time, stirring on a higher heat until the milk is absorbed in the roux and the mix thickens
- Continue until all the milk has gone and the sauce is smooth and thickened
- Stir in the mustard and season to taste
- In a large ovenproof dish spoon over some white sauce, lay the drained cabbage on top, followed by the leeks
- Pour on the remaining white sauce
- Lay the slices of potatoes neatly on top, overlapping when ever possible
- Brush with melted butter or drizzle with oil
- Bake in a preheated oven gas 6 / 210*c / 425*f - for 30 minutes or until bubbling and golden
- Serve