1. make potato cubes in a saucepan of lightly salted boiling water for 5 min. Drain well.
In the meantime, melt butter in a frying pan and sauté the leeks for 5 minutes until they are soft.
Spread the bottom of an ovenproof dish with the pre-cooked potatoes and leek. 4.
Mix vegetable soup, juice of one lemon, white wine and chopped herbs. Season to taste with salt and freshly ground pepper, then pour the mixture over the potatoes.
Bake in a heated oven at 190 °C /gas mark 5 for 35 minutes until the potatoes are done.
Garnish the potato casserole with lemon zest and fresh herbs to taste and serve on the spot with leaf salad.
Tip: If the leeks start to brown, cover the ovenproof dish halfway through cooking.
This potato dish is cooked in the stove with leeks and white wine. It is a very quick and easy to prepare delicious lunch.
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