Potato Leek and Mushroom Bake
Recipes for Home and Restaurant
By Nadine Lloyd
1 tablespoon butter
6 large potatoes – sliced into rings
1 large leek – thinly shredded
6-8 mushrooms – sliced
4 tablespoons vegetable stock powder
Pink rock salt and cracked pepper – to taste
1 tin light coconut cream
2 cups cheddar cheese
Cherry tomato medley
½ cup roasted pine nuts
1 bag mixed salad leaves
Preheat the oven to 170°C (338°F).
Lightly grease a medium to large-sized oven dish.
Slice the vegetables.
Layer the potato rings, shredded leek, and sliced mushroom into the dish. Season with vegetable stock, salt, and pepper.
Repeat the layering until all the vegetables are used.
Do not overfill the dish.
Pour the coconut cream over the layers.
Cover the dish with foil.
Bake for 45 minutes.
Remove and add the cheese.
Do not cover.
Return the dish to the oven and bake for a further 10 minutes, or until the cheese turns golden brown.
Remove and allow to rest for 3 minutes.
Serve hot with a fresh garden salad.
Drizzle balsamic vinegar and olive oil over the salad.