• 50 g unsalted butter, plus extra for greasing
  • 1 kg extra-trimmed leeks, sliced
  • zest and juice of 1 small lemon
  • 300 ml double cream
  • 2 tbsp thyme leaves, chopped
  • 3 sweet potatoes (900g), peeled and cut into 3mm-thick slices

For the moussaka topping:

  • 75 g butter
  • 75 g plain flour
  • 600 ml whole milk
  • 300 g feta, crumbled
  • 2 medium eggs, lightly beaten


  1. 1

    For the topping, melt the butter in a pan. Add the flour; stir over a medium heat for 1 minute. Off the heat, whisk in the milk bit by bit. Return to the heat and simmer, stirring, until thick. Take off the heat; stir in half the feta. Season. Preheat the oven to 180°C, fan 160°C, gas 4.

  2. 2

    Melt the butter in a frying pan; cook the leeks on a medium heat, uncovered, until soft.

  3. 3

    Mix the lemon zest and juice into the leeks. Scatter a third of the cooked leeks into a buttered 40 x 20cm ovenproof dish. Mix the cream with the thyme; season generously.

  4. 4

    Layer half the sweet potato on the leeks, then repeat: leeks, potato, leeks. Pour on the cream.

  5. 5

    Stir the eggs into the topping and spoon over the vegetables. Sprinkle with the remaining feta. Bake for 1 hour 15 minutes.


    Get ahead: assemble a day ahead; refrigerate. Allow an extra 20 minutes if baking from chilled. Or assemble in an ovenproof dish; cover with clingfilm and freeze. Defrost fully before cooking and allow the extra 20 minutes if still a bit cold.

Nutritional Details

Each serving provides
  • Energy 2608kj 623kcal 31%
  • Fat 27.7g 40%
  • Saturates 27.7g 139%
  • Sugars 13.0g 14%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 611kj/146kcal

Each serving provides

36.0g carbohydrate 7.9g fibre 15.5g protein

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