This is such a great side dish for a cosy winter supper served alongside a main course. We have also made this as a lunch dish with a roasted pepper and basil salad that was really easy and delicious.
All you need to do is peel some potatoes and finely chop some leeks. Layer them into an ovenware dish (we love these ones by Staub) and season with salt and pepper as you go. Depending on how big the dish is, prepare around 300ml or 500ml vegetable stock and pour over the potatoes. Bake in a pre-heated oven for around 35-45 minutes on 180C fan to get a lovely crispy top.