| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 740 |
| Fat | 40g |
| Saturates | 12g |
| Protein | 45g |
| Carbs | 49g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 200C, gas mark 6, and grease a 30cm ovenproof pan or baking dish
Fry both the washed and sliced leeks and the 3 large garlic cloves in the olive oil over a low heat for 5 minutes until softened.
Add the flour and cook for 2 minutes to form a paste. Add all of the milk and whisk until smooth. Stir over low heat until the white sauce comes to the boil.
Stir in the finely chopped spinneysFOOD beef biltong, mustard, seasonings and cheeses.
Layer the peeled and thinly sliced potatoes, cheese sauce and finely chopped moist biltong alternately in the dish finishing with extra cheese.
Bake in the preheated oven for 40-45 minutes or until cooked through and golden.
Garnish with extra biltong and roughly chopped Italian parsley before serving.
