Microwave cheesy leek and potatoes
A simple, quick and satisfying gratin-style supper that’s given a touch of indulgence with the addition of a little cream. Serve just as it is or with some bread for mopping up all the delicious sauce.
This recipe is part of a budget microwave meal plan for one. In March 2023, it was costed at an average total of £1.47 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- 250g/9oz potatoes, well washed and cut into roughly 2.5cm/1in chunks
- 100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube
- 1 medium leek, around 150g/5½oz, trimmed and thinly sliced
- 4 tbsp double cream
- 25g/1oz cheddar cheese, finely grated
- ground black pepper
- pinch paprika (optional)
- fresh bread, to serve
Method
Put the potatoes in a medium, shallow microwaveable dish. It will need to be wide enough for the potato chunks to sit in a single layer.
Pour over the stock and season with ground black pepper. Cover with a microwaveable lid or plate and cook on HIGH for 4 minutes 30 seconds (1000W) 5 minutes 30 seconds (800W), or until the potatoes are just softened, stirring halfway. (Check with the tip of a knife, it should slide in easily.)
Scatter the leek on top, season with black pepper and cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the leek has softened. Toss lightly with the potatoes and stock.
Drizzle with the cream and toss lightly before scattering the cheese over the top. Sprinkle with a little paprika, if using. Cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the cheese melts. Sprinkle with more ground black pepper and serve with bread if you like.
Recipe Tips
For a more traditional finish, simply place the dish (as long as it is flameproof) under a hot grill until the topping is lightly browned.
If you have any small pieces of bacon, ham or chorizo handy, try adding to the dish halfway through the potato cooking time.
You can use sliced broccoli florets or any green leafy vegetable instead of the leek if you like.
This recipe has been costed using two slices of wholemeal bread from the store cupboard but you can use any bread you have handy.