Potato Bake
Over a year ago
10,932 views
Ingredients
- ¼ pt water
- 1 beef stock cube (or veg stock depending on preference)
- 2 lb potatoes.peeled and cubed
- 1 lb leeks.trimmed.washed.cut into ½ in thick rings
- 1 onion.peeled and sliced
- salt and pepper
- 3 oz cream cheese
- 3 oz margarine
- 2 tsp English-made mustard
- 2 oz jumbo oats
- 3 tbsp milk
Accompaniment
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Description
Leeks potatoes and onions topped with a cream cheese and oat topping - Perfect dish for vegetarians - use the veg stock option!
Method
-
1
1. Set oven to moderate,Gas Mark 4/350F/180C.
2. Place the water,stock cube,potatoes,leeks and onion in a saucepan.
Cover,bring to the boil and cook for 5 minutes,stirring occasionally.
3. Meanwhile make the topping by softening the cream cheese with the margarine.
4. Stir in the mustard,oats and milk.
5. Pour the vegetables and liquid into the ovenproof dish.Add pepper and salt and spoon the topping over.
6. Cook,covered,for 1 hour or until the vegetables are cooked.
Remove the lid for the last 15 minutes of cooking.
Serve with green salad.
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Yes, obviously it isn't. But this was a recipe of my mother's of the 1950s when there probably weren't vegetarian stock cubes, and the MyDish team chose to give it the Vegatarian name. If I were you I'd extemporise.
I haven't tried this yet but I do have a question about it. Who can this dish be a "vegetarian" potato bak when it has a beef stock?
nice recipe but why use a beef stock cube vegetarians don't use that i used a veggie stock cube instead very nice