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Leek and Potato Pie


2 large potatoes, cut into round slices
1 medium leek cut on the diagonal
1 cup milk or cream
1 cup shredded Monterey Jack cheese
Salt & Pepper to taste
Freshly ground nutmeg

**You can use yellow onion instead of the leek.


Cut the leek down the middle and cut in round slices.  
In a baking dish, alternate placing a layer of potatoes, leeks, and just a bit of cheese.  
Pour cream or milk over the layers.  
Place rest of cheese and sprinkle with just a touch of freshly ground nutmeg.  
Cover and bake for 30 minutes or until bubbly and when pricked by a fork the potatoes are tender.