Potato, leek & Fresh Horseradish Bake

A straightforward bake that packs a punch with fresh horseradish can be made ahead and is a great alternative to roast potatoes with the roast beef!

For 4 people you will need:

800g of potatoes, peeled or unpeeled, sliced thinly
1 leek, sliced into rounds, washed and drained
2 cloves of garlic, crushed or finely chopped
Quantity of grated fresh horseradish ~ to taste ~ but at least 2 tablespoons
500ml of liquid made up of either cream or milk in equal proportions or if this is too rich for your tastes replace some with chicken stock.


Pre-heat oven to 200°c or 180° for a fan oven.

Place the 500ml of liquid in a large saucepan along with the sliced leek, crushed garlic and grated horseradish and gently bring to a simmer. Stir the saucepan well and then gently slide the potato slices in. Simmer for about 10 minutes ~ stir occasionally but taking care not to break the potato up or that they are sticking to the bottom of the pan.

Use tongs to place the potato slices into an ovenproof dish filling the gaps with the sauce and leek mixture.

Bake in the oven for 30 minutes. Turn the heat up 10°c and cook for a further 10 minutes by which time the top should be browning nicely!

Ready to go!


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