• 750 g potatoes
  • 1 leek, washed and trimmed
  • 420 g can Wattie's Condensed Creamy Mushroom Soup
  • ¼ cup cream
  • melted butter to glaze

1. Wash and finely slice the potatoes. Finely slice the leeks.

2. Grease the base and sides of a 5-6 cup capacity baking dish.

3. Layer the potatoes and leeks in the dish, finishing with a layer of potatoes, but leaving the centre unfinished.

4. Warm the Wattie's Condensed Creamy Mushroom Soup and cream together until almost boiling and then pour over the potatoes.

5. Complete the top potato layer.

6. Brush the top layer of potatoes with butter. Bake at 190°C for 1 1/4 hours or until the potatoes are cooked and golden.

Serve with peas, beans or lentils.

Made With

Rate and Review

4 Ratings Leek and Potato Bake

Reviews (4)

Irvina's Review | Rating


Samantha's Review | Rating

is one of my favourite dishes and so easy too! I haven't really used leek before but would eat this every night of the week - you just have to try!

Val's Review | Rating

we really liked this will have it again

Denise Mathers's Review | Rating

Fabulous and easy to make. I added more potatoes (probably had about 1kg in total) and added more cream (about 1/2 c in total) still took same cooking time! I used a large square baking dish. This is really tasty and liked by everyone.