Potato And Leek Layer

450 g/1 lb potatoes, peeled and thinly sliced
225 g18 oz leeks, trimmed and thinly sliced
1/4 teaspoon grated nutmeg
salt
freshly ground black pepper
300 ml/1/2 pint skimmed milk
Heat the oven to moderately hot (190 °C/375 °F, Gas Mark 5)

Arrange the potatoes and leeks in layers in a 1.2 litre/2 pint casserole. Sprinkle the layers with nutmeg salt and pepper and finish with a layer of potatoes with a few leeks in the centre. Pour over the milk, cover and bake for 1 hour.

Uncover and cook for a further 30 minutes until the potatoes are browned and tender, and most of the milk has been absorbed. Serve hot.

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