CRUSTY POTATO CAKE WITH CREAMY LEEK FILLING

Preparation Method :

• Heat oil and half the butter in ovenproof frying pan (base measurement 18cm), add half the potatoes; press flat over base, cook, uncovered, about 5 minutes or until base is golden brown.
• Spread cheese and leek filling over potato base, leaving 1cm border around edge of base.
• Top with remaining potato; press down evenly over filling, cook 5 minutes; remove from heat.
• Gently slide potato cake onto large plate, then invert back into pan, cook further 5 minutes or until base is browned.
• Top with remaining butter, bake, uncovered, in moderately hot oven about 15 minutes or until tender.

Creamy Leek Filling:

• Heat oil in pan, add leek, cook, stirring, until leek is tender.
• Cut kernels from com. Add corn and cream, cook, stirring, 5 minutes or until cream is reduced by half.