Creamy, cheesy mushroom and potato bake|Australian Mushrooms

3 garlic cloves, crushed

1 leek, sliced

1 tbsp butter

5 large flat mushrooms, roughly chopped

7 swiss brown mushrooms, roughly chopped

4 sprigs of fresh thyme

1 & 1/4 cups thickened cream

1 tbsp powdered vegetable or chicken stock

2 large sweet potatoes, peeled & sliced

5 large potato, peeled & sliced

1 cup pecorino cheese, grated

1 cup tasty cheese, grated

Salt and pepper to taste

To Serve:

Parsley, roughly chopped

Preheat the oven to 180 degrees fan-forced.

Sauté the garlic and sliced leek in a large frypan on medium heat with the butter.

Once they have softened add the sliced mushrooms and thyme, stir through until mushrooms start to soften.

Add the cream and powdered stock, stir through and allow to simmer for 5 minutes. Check the salt and add pepper to taste. Remove from the heat and set aside.

Arrange the sweet potato and potato slices in a vertical position in a large rectangle baking dish.

Pour over the mushroom cream sauce followed by sprinkling over the top the grated pecorino and tasty cheese. Place in the oven to bake for 50 minutes or until the potato and sweet potato is softened.

Serve straight away from the oven with chopped parsley sprinkled over the top and a side of crusty bread.

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Creamy, cheesy mushroom and potato bake