John Myers
Ingredients for 3 servings:
- 500 g potatoes
- 1 can of mushrooms
- 1 can peas
- 1 can tomato(s) (Pizza tomatoes)
- 130 g crème fraîche
- 120 g cream
- 1 egg(s)
- 1 stalk(s) leek
- 200 g cheese (Gouda), more may be used
- Garlic granules
- chili powder
- salt and pepper
- herbs, Italian
- oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
First, boil the potatoes until tender. Meanwhile, wash the leek and slice it into rings. Peel the potatoes and slice them. Mix the crème fraîche with the cream and egg, season with salt and pepper, and refrigerate. Grate the cheese and set aside. Sauté the mushrooms in a little oil, add the peas and tomatoes with their juices, and simmer until reduced. Season generously with salt, pepper, chili, and garlic, and stir in the Italian herbs. Grease an ovenproof dish, layer the potatoes and leek, and spread the mushroom sauce on top. Pour the crème fraîche and cream on top, sprinkle with the cheese, and bake the casserole for 20 minutes at 200°C.
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