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Leek and thyme potato bake

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  • High in protein
  • High in dietary fibre
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

With a golden cheese crust, this leek and thyme potato bake is the ultimate combination of crispy and creamy goodness. It’s a hearty dish that makes for an easy side when you’re entertaining.

  • Serves6
  • Cook time1 hour
  • Prep time10 minutes, + cooling time
Leek and thyme potato bake


  • 1 cup (250ml) Coles Thickened Cream
  • 1/2 cup (125ml) chicken stock
  • 1 garlic clove, crushed
  • 1 tbs coarsely chopped thyme
  • 6 Coles Kestrel or Red Royale potatoes, thinly sliced
  • 1 large leek, pale section only, thinly sliced
  • 1 cup (120g) Coles Tasty Shredded Cheddar
  • Thyme sprigs, to serve

Nutritional information

Per serve: Energy: 1685kJ/403 Cals (19%), Protein: 13g (26%), Fat: 22g (31%), Sat fat: 15g (63%), Carb: 34g (11%), Sugar: 8g (9%), Fibre: 7g (23%), Sodium: 294mg (15%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C and grease a medium baking dish. Combine the cream, stock, garlic and thyme in a jug. Season well.
  2. Step 2

    Arrange one-third of the potato in the prepared dish. Sprinkle with one-third of the leek and one-third of the cheddar. Season well. Repeat layering with the remaining potato, leek and cheddar. Pour over the cream mixture.
  3. Step 3

    Bake for 1 hour or until the potato is tender. Set aside to cool slightly before sprinkling with thyme sprigs to serve.

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