Potato, leek and mushroom casserole

Ingredients for 4 servings:

• 600 g potatoes, sliced, pre-cooked
• 1 bunch of spring onions, cut into half rings
• 400 g fresh mushrooms, sliced
• 1 tbsp vegetable margarine
• 1 tsp rosemary
• ½ cup plant-based cream (Plant Cream Cuisine)
• 100 ml plant milk (plant drink)
• 1 clove(s) garlic
• 1 small shallot(s)
• salt and pepper
• Vegetable broth, organic, from the jar
• 50 ml red wine
• 1 bag of cheese, grated, vegan or Emmental

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

also vegan possible

Wash and slice the potatoes (use half or whole slices depending on the size of the potatoes), then cook in a little salted water until al dente. Clean the mushrooms and slice them along with the washed leeks and onions. Peel the shallot, slice them, and fry them in the margarine. Add the leeks and mushrooms and continue cooking over medium heat. Add the diced garlic towards the end, otherwise it will become bitter. Deglaze with plant-based milk and cream and bring back to a boil briefly. Season with salt and pepper, add 1 tsp. of organic vegetable stock from a jar, and a dash of red wine (if desired). Drain the potatoes and place them in a baking dish, sprinkle with some rosemary. Pour the leek and mushroom pan over the potatoes and stir everything together again, or add more seasoning if desired. Sprinkle with cheese. I use a small ovenproof dish with vegan cheese for myself and the casserole dish with grated cheese for the family. Bake at 200°C (fan oven) until the cheese is browned.