Cheese potatoes with mushrooms

Name: Cheese potatoes with mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g baby potatoes; 125 g small mushrooms; 2 TABLESPOONS + some butter/margarine; 7-10 Tbsp salt, pepper, nutmeg; 2 heaped Tbsp Flour; 1/4 l milk, 1 teaspoon vegetable broth; 150 g Gouda

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g baby potatoes
125 g small mushrooms
2 TABLESPOONS + some butter/margarine
7-10 Tbsp salt, pepper, nutmeg
2 heaped Tbsp Flour
1/4 l milk, 1 teaspoon vegetable broth
150 g Gouda

Directions

1
Wash the potatoes and precook for about 15 minutes. Clean the mushrooms, wash if necessary and drain. Fry the mushrooms in 1 tbsp. hot fat for about 8 minutes. Season with salt and pepper
2
Sweat the flour in 2 tbsp. hot fat. Stir in 1/4 l water, milk and stock, bring to the boil. Simmer for about 5 minutes. Season sauce with salt, pepper and nutmeg
3
Grate the cheese roughly. Quench potatoes, peel them and spread them with mushrooms in a greased casserole dish. Spread sauce and cheese over it. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 20 minutes