Potato and leek casserole with stuffed mushrooms

Ingredients for 2 servings:

• 500 g potatoes, waxy
• 1 stalk(s) leek
• 1 onion(s)
• 1 clove(s) garlic
• 50 g bacon cut into strips or cubes
• 1 cup of crème légère or crème fraîche
• 200 g mushrooms
• 100 g herb cream cheese
• 50 g cheese, grated
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Simple and hearty; also vegetarian without bacon

Boil the potatoes for about 20 minutes, depending on their size (you can do this the day before). Let them cool slightly, peel them, and cut them into 1-2 cm cubes. Peel and finely dice the onion and garlic. Cut the leek lengthwise, trim and wash it, and cut it into thin rings. Sauté the onions, garlic, and leek in about 1 tablespoon of olive oil in a pot or pan with the lid closed over medium heat for a few minutes, stirring frequently. No water is required. After about 2-3 minutes, add the bacon. Add the crème légère or fraîche to the vegetable and bacon mixture, turn off the heat, and season with salt and pepper. Clean the mushrooms and remove the stems (you can also finely dice them and mix them with the cream cheese, if you like). Lightly salt the mushrooms (preferably coarse salt) and fill them with the cream cheese. Place the potato cubes in a lightly greased baking dish. Spread the vegetable and bacon mixture over the top. Arrange the stuffed mushrooms on top of the leek and vegetables, pressing them in gently. Sprinkle with grated cheese and bake the casserole in a preheated oven at 200°C (or at 180°C with fan/convection oven) for about 20-25 minutes, until the cheese is crispy. Serve hot.