Potato, leek and mozzarella bake is a delicious way to eat leek. You can also make it a vegetarian dish by omitting bacon.
Positive: 100% approved by toddler!
Negative: Nothing, it’s delicious.
- 500 g potato
- 1/2 leek
- 100 g bacon
- 1 mozzarella
In your pantry:
- 40 g flour
- 1/2 teaspoon baking powder
- 5 cl milk
- breadcrumbs (optional)
Peel, wash and slice potatoes. Cook them in salted boiling water until tender.
In the meantime, wash, and slice thinly 1/2 leek. In a wok, heat some butter (or oil) and cook leek on medium heat for 10-15 minutes.
Add bacon to the leek and cook for 5 minutes. Set aside.
Drain potato when ready and place in a salad bowl. Mash with a fork and add milk to obtain a smooth texture. Add a piece of butter a stir again.
Combine mash potato with flour and baking powder. Season with salt.
Cover a baking tray with a generous layer of mash potato.
Add the leek preparation evenly.
Add slices of mozzarella on top.
Cover again with a layer of mash potato.
Finally, sprinkle some breadcrumbs and herbs or spices of your choice (I used oregano) with a pinch of salt.
Bake in oven 20 minutes at 180°C. Finish baking with grill for 1-2 minutes to get a nice golden crust.