Escalloped Runner Beans and Potatoes

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(about 10 of them.) If you do not have beans,

you could use a small package of French style frozen beans)

1 medium leek

4 medium potatoes, peeled and minced

240 g of shredded cheddar cheese (2 cups)

Salt and pepper
Migrates of crackers
Milk whole fat

Prepare your beans. Chain them, then cut them in 3 inches
cut and cut lengthwise into thin strips. If you're lucky
enough to have a slice of runner bean, you can use it. Cut the darkness
green and root from your leek. Wash it thoroughly and cut it off
fine round.

Cook the harangues in a slightly jar
salt for about 6 minutes, adding the leeks for the last
minute. Clear very well.

Preheat the oven to 180 * C / 350 * F. Eat a 2 liter pan dish very well.

Get Started
in layers at the bottom with a layer of sliced ​​potato and garnish
with a layer of bean and leek mixture, sprinkle with salt and salt
pepper and
flour and grated cheese. Repeat the layers until all
and the bean mixture is used. You should have some cheese
left to sprinkle on the final layer. Garnish with crushed biscuit
the crumbs and the butter stitch.

Pour milk thoroughly into
the sides of the dish until you can just see the milk under the
area. You do not want it to completely cover the potatoes. I use the
the point of the knife to lift the edges a little while I poured it.
You want it to appear about ¾ of the way.

Cover yourself loosely with aluminum foil and
Bake for about 45 minutes, then remove the film and continue cooking
until the bubbly, the top is golden and the potatoes are tender (about
half an hour more).

Remove from the oven and let settle a few
minutes before serving.