Leek and cheese bake

A simple, cheesy bake with leeks and potatoes, served with peas

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

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Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Peel the 400g of Maris Piper potatoes and chop them into 2cm cubes. Trim the 2 leeks by removing the dark green tops, then slice the white and light green parts into rounds about 0.5cm thick.
2. Place the potato cubes in a large saucepan of salted water and bring to a boil over high heat. Reduce heat to medium and simmer for 10-12 minutes until tender when pierced with a fork, then drain thoroughly and set aside.
3. While the potatoes boil, heat 1 tbsp of oil in a large non-stick pan over medium heat. Add the sliced leeks and sauté for 8-10 minutes until they are soft and translucent without turning them brown.
4. Add the 100g of peas to the pan with the leeks and cook for final 3 minutes until the peas are bright green and tender. Turn the heat to low.
5. Add the drained potatoes back into the pan with the leeks and peas. Pour in the 100ml semi-skimmed milk and half of the 100g grated cheddar cheese, stirring gently to coat everything.
6. Season the mixture generously with a pinch of salt and black pepper, tasting to ensure the flavours are well balanced. Sprinkle the remaining cheese evenly over the top to create a crust.
7. Transfer the mixture to a small oven-proof dish and place under a hot grill (broiler) for 5-7 minutes. It is ready when the cheese is melted, golden brown, and bubbling at the edges. Serve the leek and cheese bake hot as a main meal.

Tips

• To make this cheaper, use frozen peas and swap the cheddar for any mild hard cheese.
• Batch-cook and portion into airtight containers; store in the fridge for up to 2 days or freeze immediately.
• To reheat, heat in the microwave for 2 minutes until steaming hot throughout; do only reheat once.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Maris Piper potatoes · about 600g left
  Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake.
• Leeks · about 600g left
  Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups.
• Cheddar cheese · about 300g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
• Semi skimmed milk · about 900ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
• Peas · about 400g left
  Keep the rest frozen: just reseal the bag. Use it in: Egg fried rice, Pad Thai with Chicken, Golden Syrup Flapjack Bars.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).