Leek and potato bake with a twist

LEEK AND POTATO BAKE WITH CHORIZO

INGREDIENTS (2-4 servings)

One large leek

1kg of potatoes

20g sliced chorizo - roughly chopped

stock cube

approx 250 ml milk/water (50/50mix)

salt and pepper

butter

I was using leftover ingredients - if you don't have chorizo, then use bacon bits instead (or just use leeks and potatoes). 

Layer the potatoes (I used Estima today) and leek into a shallow oven dish. Season each layer with salt and pepper - and anything else you fancy. Mix the stock cube with the water/milk mixture. I use whole milk, as it makes it creamier and saves buying cream! Pour over the stock until it comes to just below the top layer of potatoes. Then...  scatter with the chorizo (or bacon bits) and dot some butter on the top.

Cover with some foil or a lid, and bake at around 180 degrees C for 40 minutes, remove foil and continue cooking until nicely browned (a further 30 minutes should do the trick). 

We had this as a side dish with some sausages, but if we were going to eat it as a main dish all on it's own, then we would have added a little more chorizo/bacon.

Estimate this dish at around 600 calories if divided by two large appetites. It's quite more-ish though, and if you want to ensure you don't eat all of it between two, then just make less and use a smaller baking dish. I used a 26 x 18 cm dish (8 cm deep) for these ingredients - and think it will serve 3 nicely.
TIP: When we served this immediately, we found there were a lot of 'juices' in the oven dish. Treat this dish like a good steak - let it rest, and the potatoes will soak up all those juices and make it taste even better. If you can wait......

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