I realized I had yet to do vegetable for British Eats Week, but then had trouble finding a real vegetable dish that didn’t consist of potatoes or cheese. However, since I like both potatoes and cheese, I decided to go with it. This recipe is a hotpot, which is a a peasant dish made by poor families when money was tight. Well, at least the vegetarian versions such as this. As with most of the recipes this week, I got this recipe from the National Trust Complete Traditional Recipe Book by Sarah Edington. The book points out that this recipe hails from Lancashire, which is chock full o potatoes and leeks, so families got a lot of bang for their buck with dishes like these.

ingredients

1 lb potatoes
1 lb leeks
2 oz butter (approx 4 tbsp)
25 g flour (approx 1 oz)
175 g cheddar cheese (approx 6 oz)
1 tsp mustard powder
150 ml milk (1/4 pint)
1 tbsp sunflower oil + more for brushing
salt & pepper to taste

leeks

Preheat the oven to 325 degrees F. Set a pot of water to boil and peel the potatoes. Slice them in half if they are large. Put them in the boiling water to cook.  When the potatoes are cooked (just barely, not mushy).

Chop the leeks in saute in the sunflower oil until soft, but again, not mushy.

 

bubbles

Remove the leeks and make the cheese sauce. Stir the flour into the remaining oil and cook for a few minutes, making a roux. Slowly add in the milk and then the mustard powder.

 

cheese sauce

Lastly, add the cheese and cook for a few minutes until you have a nice thick sauce. Season with salt and pepper.

leek layer

Oil the pan or pans for the hotpot and slice the potatoes. Line the bottom of the pan(s) with potato, then add a layer of leeks.

cheese layer

Spread the cheese sauce over the leeks and then make a final layer of potatoes on top. Brush the top layer with a little oil (and add some salt/pepper if you’re feeling that).

Note: I only made about 1/3 of the whole recipe and so used the two small pans. You can use a large casserole or whatever is going to best suit the amount you’re making.

 

cooked

Cook for about 20 to 30 minutes, or until the top layer starts to brown. Take the pan(s) out and serve hot. I ate my hotpot with a salad and a bit of the welsh lamb from earlier this week.

If you have leftovers, they can be reheated, but cold hot pot is actually really delicious when chopped up and tossed in a salad. Excellent use of leftovers.

Leek and Potato Hotpot
 
Recipe By:
Ingredients
  • 1 lb potatoes
  • 1 lb leeks
  • 2 oz butter (approx 4 tbsp)
  • 25 g flour (approx 1 oz)
  • 175 g cheddar cheese (approx 6 oz)
  • 1 tsp mustard powder
  • 150 ml milk (1/4 pint)
  • 1 tbsp sunflower oil + more for brushing
  • salt & pepper to taste
Instructions
  1. Preheat the oven to 325 degrees F. Set a pot of water to boil and peel the potatoes. Slice them in half if they are large. Put them in the boiling water to cook. When the potatoes are cooked (just barely, not mushy).
  2. Chop the leeks in saute in the sunflower oil until soft, but again, not mushy.
  3. Remove the leeks and make the cheese sauce. Stir the flour into the remaining oil and cook for a few minutes, making a roux. Slowly add in the milk and then the mustard powder.
  4. Lastly, add the cheese and cook for a few minutes until you have a nice thick sauce. Season with salt and pepper.
  5. Oil the pan or pans for the hotpot and slice the potatoes. Line the bottom of the pan(s) with potato, then add a layer of leeks.
  6. Spread the cheese sauce over the leeks and then make a final layer of potatoes on top. Brush the top layer with a little oil (and add some salt/pepper if you're feeling that).
  7. Cook for about 20 to 30 minutes, or until the top layer starts to brown. Take the pan(s) out and serve hot.