Home > Low Fat > Vegetable and Side Dishes > Potato, Leek And Tomato Bake

Potato, Leek And Tomato Bake

Image of Potato, Leek And Tomato Bake

675g/1½lb potatoes
2 leeks, sliced
3 large tomatoes, sliced
A few fresh rosemary sprigs, crushed
1 garlic clove, crushed
300ml/½ pint/1¼ cups vegetable stock
15ml/1 tbsp olive oil
Salt and black pepper


Serves: 4


Preheat the oven to 180°C/350°F/Gas 4 and grease a 1.2 litre/2 pint/5 cup shallow ovenproof dish. Scrub and thinly slice the potatoes. Layer them with the leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potatoes.

Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the vegetables. Brush the top layer of potatoes with olive oil.

Bake for 1¼-1½ hours until the potatoes are tender and the topping is golden and slightly crisp.

NUTRITION NOTES Per portion:- Energy 180Kcals/740kj, Fat 3.5g, Saturated Fat 0.5g, Cholesterol 0

Related food category: