Serves: 4 Prep and Cooking: 40-45 minutes
Ingredients:
- 200-300g potatoes
- 4-5 leeks (the white parts only)
From the cupboard:
- cooking oil
- 500g milk
- 2 eggs
- 2 tablespoons (heaped) flour
- 1 teaspoon dried oregano
- ½ teaspoon dried garlic
- salt to taste
- 100g cheddar or parmesan
Method:
- Peel the potatoes and cut into medium-sized cubes.
- Chop the leek stalks into logs (about 2 inches).
- Steam the veg (5 mins for the leeks, about 10 mins for the potatoes).
- In a mixing bowl beat the eggs with the milk.
- In a deeper pot preheat cooking oil and fry the flour until golden. Stir briskly and reduce the heat to prevent lumps.
- Add the milk and eggs and keep stirring briskly to achieve a smooth texture.
- Cook until the sauce thickens. Don’t forget to stir continuously.
- Remove the sauce from the stove and mix in grated cheddar.
- Preheat the oven to 180℃.
- Place the steamed veg into a flan dish or deep baking tin. Season with salt, dried oregano and dried garlic. Pour the sauce over the veg and bake for 20-25 mins.
Image and recipe design by Pavlina.