Cheese and Potato Bake 900g (2lb) Potatoes 450g (1lb) Leeks 450g (1lb) Courgette 300ml (½ pint) Vegetable Stock 225g (8oz) Button Mushrooms 1 large Onion 160g (6oz) Cheddar Cheese grated 50g (2oz) Butter 25g (1oz) Plain Flour 3 tbsp Milk 2 tsp Paprika
Cut the potato into cubes, slice the leeks, onion and courgettes. Boil the potatoes in salted water for 15-20 minutes or until tender. Drain and mash with the milk, half the cheese and half the butter. Heat the remaining butter in a large pan and fry the leeks and onion for 4-5 minutes, until softened. Add the courgettes, mushrooms and paprika and fry for a further 2 minutes. Sprinkle in the flour, then slowly add the stock and bring to the boil, stirring continuously. Cover and allow to simmer for 5 minutes. Pre-heat oven to 200°C; 400°F: Gas 6. Spoon the vegetable mixture into an ovenproof dish and cover with the potato mixture, sprinkling with the remaining cheese. Bake for 20-25 minutes or until the top is crisp and golden brown. Good friends are hard to find, harder to leave, and impossible to forget. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
