Portavogie Prawn and Potato Bake
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Ingredients
- 400 g raw king prawns
- 500 g potatoes
- 2 leeks, sliced
- 150 ml double cream
- 60 g mature cheddar, grated
- 20 g butter
Nutrition (per serving)
- Calories
- 457 kcal
- Protein
- 25.2 g
- Carbohydrate
- 22.7 g
- of which sugars
- 3.7 g
- Fat
- 28.3 g
- of which saturates
- 17.3 g
- Fibre
- 4.4 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and thinly slice the potatoes and parboil for 5 minutes, then drain.
- 2
Melt the butter in a pan and soften the sliced leeks for 8 minutes.
- 3
Scatter the raw king prawns over the base of a baking dish and spoon the leeks over the top.
- 4
Layer the parboiled potato slices over the prawns and leeks, then pour over the double cream.
- 5
Scatter with the grated mature cheddar and bake at 190C (170C fan, gas 5) for 25-30 minutes until the prawns are cooked through and the top is golden.
- 6
Rest for 5 minutes before serving.
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