Scalloped Potatoes and Leek

8 medium new potatoes, scrubbed and thinly sliced

4 leeks, sliced

freshly ground pepper

2 tspns dried mixed herbs

1 cup vegetable stock

125g butter/margarine

Preheat oven to moderate 180°C. Place potato and leek slices in alternate layers in a shallow ovenproof dish, sprinkle each layer with pepper and herbs. Pour over stock, dot with butter cover with alfoil. Bake for 30 minutes, remove alfoil, bake further 30 minutes or until potatoes are tender.