For one 1.5 litre/3 pint ovenproof serving dish-full:
Preheat the oven to 200°C. Slice the peeled potatoes about 5mm thick. Heat a tablespoon of the butter in a large, deep saucepan, add the potatoes, stir to coat in the butter, then add the milk or cream. Bring to the boil then turn down the heat and keep at a good simmer. Stir occasionally to make sure no potatoes are sticking to the bottom, but not too frequently or vigorously as you don't want to break up the potato slices. Meanwhile, slice the leeks into rounds of about 5mm and chop the mushrooms in half and then slice each half thinly. Heat the remaining butter in a large frying pan and add the leeks and mushrooms when it starts to bubble. Fry on a medium heat until the leek is softened, but not browning. Set aside. Grease the ovenproof dish with the remaining butter. Keep simmering the potatoes until they are almost soft in the middle (not quite cooked, but pretty close) then pour about half of them into the greased dish. Cover with the leek and mushroom mixture. Crumble half of the cheese over this, then add the remaining potatoes and sauce. Crumble over the rest of the cheese then bake in the oven for about 20 minutes, until bubbling and golden on top, and totally soft throughout. Leave until it stops bubbling before serving in bowls, preferably with a glass of red wine. Mmmmm....
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