Leek Potato And Mushroom Bake

Leek Potato And Mushroom Bake

Leek Potato And Mushroom Bake

Leek Potato And Mushroom Bake

OMG that is all I need to say about this !

Its kind of a quiche without the crust and kind of a frittata without the cast iron pan ….. so I’m calling it a bake , however next week when my new cast iron pan arrives we will be all over the frittatas !

As with all of my recipes this leek potato and mushroom bake is super easy and you can ditch the mushrooms if you have picky  eaters, you can totally replace the leeks with onions and you can swap the potatoes with sweet potato!

Leeks and potatoes are really the quarterback and cheerleader together, they just go perfectly in so many dishes and both have a really long shelf/ fridge life so try and keep them on hand.

Ingredients 

1 tbs butter

2 leeks sliced finely

2 cups mushrooms

1 tbs wholegrain mustard

salt and pepper to taste

4 large potatoes peeled and chopped

1 cup grated aged cheddar cheese

4 eggs beaten with 2 tbs cream cream

Directions

Preheat oven to 350.

Place butter in skillet on medium add leeks and mushrooms cooking until leeks are tender.

Add the potatoes, mustard, salt and pepper mixing well.

Grease a baking dish and add your potato and leek mixture with some cheese on top.

 Pour eggs over and bake for 30 to 40 minutes or until potatoes are tender.

 Sprinkle with remaining cheese over the top and cook until cheese is golden and bubbling.

enjoy

jen

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About Leeks

Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.

Tips for Preparing Leeks

Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.

Read more on leeks here

jennifer rice

Jennifer Rice is a lover of all things living and has dedicated her life to making a difference to all those who cross her path.
A passion for mind and body movement has led her into a long and successful career in pilates; teaching on a global scale, with clients in Canada, New Zealand, Dubai,LA and Jordan and more recently, Spain.
Her understanding of how the human body performs, combined with her extensive knowledge of nutrition and natural health therapies, allow Jennifer to be the complete wellness expert.
Not content to just help humans, Jennifer has a heart for animals and has been known to spend her time, when she isn’t working with clients or in her garden, at her local animal refuge centre, donating her time to our furry or feathered friends in need.
A wanderlust spirit keeps Jennifer on the move and her worldly outlook on life brings a refreshing point of view; always with a smile and an open heart

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