Creamy potato and leek bake

I chose this recipe because I wanted to use several ingredients from my mixed box of organic vegetables and make them the main part of the meal. I served this with parsnips and squash roasted with fresh thyme. It made a filling winter’s supper plate. I’ve altered slightly a recipe which was in Linda’s Kitchen by Linda McCartney.
What you need
2 large crushed garlic cloves.
2 tbs olive oil.
Slug of truffle oil.
Large bunch chopped parsley.
Handful of fresh thyme.
250g mushrooms, sliced.
350g potatoes, peeled and sliced.
350g leeks.
Sea salt and black pepper.
Grated nutmeg.
175 ml creme fraiche.
5 tbs skimmed milk.
What you do
Saute the garlic in the two oils for a couple of minutes then add the mushrooms and chopped parsley. Cook gently for a few minutes until soft mixture.
Layer half the pots and leeks on the bottom of an ovenproof dish. Season with salt and pepper and sprinkle with nutmeg and fresh thyme.
Spoon the mushroom mixture on top of the first layer.
Add a second layer of potato, leeks, seasonings.
Spoon the creme fraiche over the top and add the milk.
Cover and cook at 190c for an hour.
Verdict: It is substantial enough to make the centrepiece of an informal meal. Meat lovers could use smaller servings as an accompaniement for lamb or chicken – the thyme on the leeks making it meaty.


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