Leek and Mushroom Hotpot

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Leek and Mushroom Hotpot

1 - 2 tablespoons vegetable oil (enough to cover bottom of pan)

2 large, or 3 or 4 small leeks, white only

6 large mushrooms (about 8 ounces)

1/2 cup cooked lima beans

6 ounce can chopped plum tomatoes

1/4 teaspoon marjoram

Freshly milled black pepper to taste

Salt to taste

1 -2 cups vegetable stock

Topping:

5 large potatoes

1 cup (about 1/4 pound) grated Emmenthal or Gruyere cheese

 

 

 

 

Put the oil into a flame and oven proof casserole over a medium flame.

 

Chop the leeks into rounds and add to the warm oil. Cook until

softened.

 

Quarter the mushrooms and add to the leeks. Stir together.

 

Add tomatoes, beans, marjoram, pepper, and salt. Stir well. Add enough

stock to reach the top of the casserole contents and stir well. (You

don't want it too wet)

 

Bring to the boil, turn heat down to simmer, cover tightly, and allow

to simmer while you make topping.

 

Peel and slice potatoes into thin rounds, about 1/4 inch. Put in cold

water and boil until nearly cooked.

 

While potatoes are cooking heat oven to 400°F.

 

Remove potatoes from water. Drain well.

 

Put one layer of potatoes on casserole, completely covering the

contents. Sprinkle on a layer of grated cheese keeping enough for one

more layer. Add another layer of potatoes. Finish with remaining

cheese.

 

Put lid back on and place casserole in pre-heated 400° F oven. Cook

for 25 minutes.

 

Remove lid. Cook for another 5-10 minutes until cheese topping is

brown and bubbly.

 

Serves: 2- 3

 

Author: Isobel Lane

Source; www.inmamaskitchen.com

Formatted by Chupa Babi in MC: 11.12.06

 

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