Allergy free scalloped potato and leek casserole recipe

Ingredients

• 3 tbsp Nuttlex
• 4-5 medium sized potatoes, peeled, sliced 5mm thick
• 1 cloves garlic, crushed and diced
• 1 large white or red onion, thinly sliced
• 2 leeks, halved and sliced
• 200g crumbled fetta
• 2-2½ cups of half and half plain goat’s cheese and goat’s milk, blended until smooth
• Salt and pepper, to taste

Method

• Preheat oven to 180°C.
• Grease a large casserole dish with 1½ tbsp of Nuttlex.
• Layer the bottom of the casserole dish with a third of the potato slices and top with a third of the leek.
• Sprinkle with salt and pepper.
• Layer on half of the sliced onions, a third of the garlic and half a cup of the crumbled fetta cheese.
• Repeat by layering on a third of the potato slices and leek then sprinkling again with salt and pepper.
• Layer on the remaining sliced onions, third of the garlic and half cup of the fetta.
• Top the casserole with the remaining potato slices.
• Pour over the half and half with remaining garlic mixed in.
• Sprinkle over the remaining leek.
• Dot the potatoes with the remaining 1½ tbsp of Nuttlex.
• Cover the casserole with aluminium foil and bake in the oven for 1 hour.
• After an hour, remove from the oven.
• Remove the foil and sprinkle on t he remaining fetta cheese.
• Return to the oven for an additional 30-40 minutes.
• Cooked when the potatoes are tender not mushy and the liquid is mostly absorbed.