METHOD
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
This recipe from www.inmamaskitchen.com
Contributor: Isobel
Lane
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