2 Tbsp butter2 Leeks, washed well and sliced in thin rings3 cloves Garlic, chopped4-6 mushrooms, chopped1 medium size Celeriac, washed well and outer rough skin peeled, and grated5 small Potatoes, grated with skin on½ cup plain Greek Yogurt1 cup MilkSmall handful fresh Thyme leaves, choppedSea Salt & freshly ground Black Pepper to taste
4 oz Aged Gruyere, grated
Preheat oven to 375. Place 1 Tbsp butter in a saute pan and saute the leeks over medium heat. Stir occasionally. Add in garlic and then mushrooms. Mix all ingredients except the Gruyere together in a bowl. Pour into a buttered casserole dish. Sprinkle cheese on top. Bake for 1 hour.
Adapted from The Loveless Cafe in Nashville
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This recipe was most recently featured in
Boston Organics Newsletter No. 01 of 2015.