Potato, leek and mushroom bake

Recipe from: 29 May 2011
potato bake

Ingredients 12
Servings 1
Minutes 20 mins


Serving Change
  • 6
    medium potatoes, boiled in salted water until tender(do not over cook)
  • Leek and mushroom sauce:
  • 50
  • a bunch of leeks, washed and sliced
  • 3
    cloves garlic, crushed
  • 250
    brown mushrooms, sliced
  • 1
    fresh rosemary, finely chopped
  • 50
    cake flour
  • 500
    milk(more decadent? half cream and half milk)
  • salt and pepper to taste
  • Cheese topping:
  • 250
    grated cheese combination


20 mins
Preheat the oven to 200°C.
Heat the butter and saute the leeks and garlic until softened.
Add the mushrooms and rosemary and fry until browned and fragrant.
Remove from the heat and coat the vegetables with the flour.
Place back onto moderate heat and slowly add the milk until well combined, cook until thickened. Season well.
Slice the potatoes and place a layer into a baking dish, season well and pour half of the sauce onto the potatoes, cover with another layer of seasoned potatoes followed by the remaining sauce.
Top with the cheese.
Bake for +- 25 minutes.
Eat as a meal or serve as a warm accompaniment with your braai or roast dinner.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.


Read more on: potato  |  bake


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