Name Potato, Leek & Tomato Bake

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Potato, Leek & Tomato Bake

Ingredients

  • Fry Light, for spraying
  • 681g / 1 1/2 lb potatoes, thinly sliced
  • 2 leeks, sliced
  • 3 large tomatoes, sliced
  • few sprigs of fresh rosemary, crushed
  • 1 garlic clove, crushed
  • 284ml / 1/2 pt stock made with Vecon
  • salt & ground black pepper

Preheat the oven to 180°C, 350°F, Gas Mark 4. Spray a 1136ml/2 pint shallow ovenproof dish with Fry Light. Layer the potatoes, leeks and tomatoes in the dish whilst scattering some of the rosemary between each layer Ensure the top layer is made with potatoes Add the garlic to the vegetable stock, season to taste and pour over the vegetable and potato layers. Spray the potato topping with the Fry Light and bake for 1 1/4 - 1 1/2 hours until the potatoes are tender and the topping is golden brown and slightly crisp.

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