Potato, leek and mushroom bake

4 servings Prep: 20 mins, Cooking: 25 mins

By Food24 May 29 2011
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Ingredients (10)

6 potatoes — boiled
Leek and mushroom sauce:
50 g butter
leeks — sliced
3 garlic — cloves, crushed
250 g brown mushrooms — sliced
1 sprig fresh rosemary — finely chopped
50 ml flour — cake
500 ml milk
salt and freshly ground black pepper — to taste
Cheese topping:
250 ml cheese — grated
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Method:

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.



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