Description: A wholesome and rustic dish inspired by Donegal’s hearty traditions, this oat and leek skillet bake combines creamy oats, tender leeks, and simple seasoning for a comforting, savory bake. Perfect as a side dish or light meal, it reflects the simplicity and nourishment of Irish farmhouse cooking.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serving Size: Serves 4
Ingredients
- 1 cup steel-cut oats
- 2 tbsp butter
- 2 leeks, cleaned and sliced
- 2 cups vegetable or chicken stock
- 1/2 cup milk or cream
- 1/2 cup grated Irish cheddar (optional)
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven: Preheat to 375°F (190°C).
- Cook leeks: Melt butter in an oven-safe skillet over medium heat. Add sliced leeks and cook gently for 8–10 minutes until soft and fragrant.
- Add oats: Stir in the steel-cut oats and cook for 1–2 minutes.
- Add liquids: Pour in the stock and milk or cream. Add thyme, salt, and pepper, and stir well.
- Bake: Transfer the skillet to the oven and bake for 30–35 minutes, until the oats are tender and the mixture is set.
- Finish: Sprinkle with grated cheddar (if using) and return to the oven for 5 minutes until melted.
- Serve: Garnish with fresh parsley and serve warm.
Serving Suggestion
Serve as a hearty side with roasted meats or enjoy on its own with a simple green salad.
