Stilton, Leek, Mushroom, and New Potato Bake
This is a "copycat" version of a dish served at the Good Earth Restaurant in Leicester, England. Leicestershire was where I grew up, so it has some nostalgia for me.
Servings: 4 or 2 portions as a hearty vegetarian main course
Ingredients
- 1.6 lb new potatoes boiled or par-steamed until just tender, then sliced or halved
- 2 large leeks cleaned, trimmed, and sliced
- 9 oz mushrooms (button or chestnut/crimini mushrooms, sliced)
- 5.3 oz Stilton cheese (crumbled blue Stilton)
- ⅞ cup (just under 1 cup) heavy cream
- ½ cup vegetable stock minus 1 tablespoon
- 2 cloves garlic finely minced
- 1 Tbsp butter or olive oil for sautéing
- Salt and black peppee to taste
- A small handful fresh thyme or parsley chopped (optional)
Instructions
- Preheat the oven: Set your oven to 375°F. Lightly grease a medium ovenproof baking dish (an 8×8-inch or 9×9-inch baking pan works well).
- Sauté the leeks and mushrooms: Heat the butter or olive oil in a large skillet over medium heat. Add the sliced leeks and garlic, cooking gently for about 5–6 minutes until soft. Add the sliced mushrooms and cook for another 3–4 minutes until golden and tender. Season lightly with salt and black pepper.
- Layer the bake: Arrange the par-cooked new potatoes across the bottom of the prepared baking dish. Spread the sautéed leek and mushroom mixture evenly over and around the potatoes.
- Add the cream and cheese: Pour the heavy cream and vegetable stock evenly over the contents of the dish. Scatter the crumbled Stilton cheese across the top, pressing some pieces down slightly into the layers.
- Bake: Place in the oven and bake for 25–35 minutes, or until the top is bubbling, golden brown, and the sauce has thickened.
- Serve: Let it rest for 5 minutes before serving hot, ideally paired with a green salad or crusty bread.
