1/2 pound potatoes
2 medium leeks
1 cup single cream
2 medium eggs
1/2 cup bread crumbs
salt and pepper to taste
Peel and slice the potatoes. Clean the leeks by slicing them lengthways and fan them out under running water. Slice these also. Layer the potatoes and the leeks in a greased baking dish, sprinkling a little salt and pepper over each layer. Mix the cream and eggs together in a separate bowl. Pour over the ingredients in the baking dish. Sprinkle some bread crumbs on top. Bake for 45 to 60 minutes, or until the potatoes are soft and the top is browned.
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