Baked potatoes with leek and mushroom cream

Name: Baked potatoes with leek and mushroom cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 7-10 Tbsp - 6 large potatoes (about 200 g each); 7-10 Tbsp - 2-3 tablespoons of oil; 7-10 Tbsp - Salt; 7-10 Tbsp - Pepper; 7-10 Tbsp - Nutmeg; 7-10 Tbsp - 1 stick of leek (leek); 7-10 Tbsp - 2-3 medium-sized carrots; 7-10 Tbsp - 200 g small mushrooms; 7-10 Tbsp - 2-3 tablespoons butter/margarine; 7-10 Tbsp - 2 level tablespoons of flour; 7-10 Tbsp - 200 g whipped cream; 7-10 Tbsp - 2 tsp vegetable stock; 7-10 Tbsp - 100 g Gouda

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

7-10 Tbsp - 6 large potatoes (about 200 g each)
7-10 Tbsp - 2-3 tablespoons of oil
7-10 Tbsp - Salt
7-10 Tbsp - Pepper
7-10 Tbsp - Nutmeg
7-10 Tbsp - 1 stick of leek (leek)
7-10 Tbsp - 2-3 medium-sized carrots
7-10 Tbsp - 200 g small mushrooms
7-10 Tbsp - 2-3 tablespoons butter/margarine
7-10 Tbsp - 2 level tablespoons of flour
7-10 Tbsp - 200 g whipped cream
7-10 Tbsp - 2 tsp vegetable stock
7-10 Tbsp - 100 g Gouda

Directions

1
Wash potatoes, dab dry and crosswise.
2
...cut in. Place in an oven dish and sprinkle with oil. With salt and.
3
Season with pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 1 hour.
4
Clean, wash and cut the leek into rings. Peel, wash and finely chop the carrots. Clean, wash and halve the mushrooms.
5
Heat the fat. Steam vegetables and mushrooms for about 5 minutes. Season with salt and pepper. Dust with flour and sauté briefly. Stir in 400 ml water, cream and stock, bring to the boil. At medium heat approx.
6
Simmer for a few minutes. Season to taste with salt, pepper and nutmeg. Grate cheese.
7
Take out the potatoes and break each one in half. Spread leek and mushroom cream over them. Sprinkle cheese over it. Add potatoes.
8
Bake at the same temperature for another 12-15 minutes.