members recipes

Potato, leek and cauliflower in a sour cream and blue cheese and bacon sauce, topped with herbed breadcrumbs and grated cheese.

Ingredients
4 large potatoes sliced into scallops.

1 leek, washed, halved and chopped.

4 large florets of cauliflower, cut into smaller florets.

2 rashers of bacon, rind removed and chopped.

1 large clove of garlic finely chopped.

1 tub of sour cream.

40 grams Gorgonzola cheese.

Salt and Freshly ground black pepper.

Sprinkle smoked paprika.

1 cup grated tasty cheese.

1 ½ cups of herbed wholemeal breadcrumbs.

Knob of butter.

Thyme flowers for garnish.

Method

In a steamer saucepan, place potatoes in salted water and bring to boil, once boiling add cauliflower overhead and steam until al dente.

In the meantime, place a pan on the stove and add the knob of butter and saute garlic, add leeks and bacon and cook until leeks collapse.

Drain potatoes, and remove with cauliflower from heat.

Remove leek mixture from heat and allow to cool slightly, then add gorgonzola and mix through thoroughly, then add sour cream, salt and pepper to taste and a sprinkle of smoked paprika.

Butter a casserole dish and layer with the potatoes and cauliflower.

Then top with the leek and bacon mix and cover the potatoes and cauliflower. Next add the herbed wholemeal breadcrumbs ( fresh herbs, wholemeal bread, food processor and whiz).

Top the breadcrumbs with grated tasty cheese and garnish with Thyme flowers.

Bake in a pre heated oven at 160 degrees until heated through and cheese is golden brown.

Photo: oven ready pre baking.