Published Monday, 26 September, 2011 by Jo Saunders
Grease a small oven dish with the margarine.
Par-boil the sliced potatoes in a saucepan for about 5 minutes (so they become only a tiny bit softer than raw).
Make a layer of the sliced potatoes at the bottom of the oven dish.
Layer on top some sliced mushrooms and a handful of leeks.
Add a sprinkle of the herbs and a good pinch of salt & pepper.
Get a heaped tablespoon of flour (doesn't need to be sieved) and scatter over the layer. Add another tablespoon if necessary so that you can see a thin layer of flour.
Put on top 3-4 knobs of margarine, scattered evenly around.
Repeat this layering, remembering to add the margarine and flour each time, until you reach the top of the dish.
Finish with a final layer of potato.
Pour over the top a good glug of milk, probably about 1/2 pint (depending on the size of your dish...this applies to a medium sized oven dish) until you can see it swimming if you tip the dish slightly.
Add a final sprinkle of herbs to decorate.
Put in the oven at about 170 degrees (fan oven) for 45 minutes. Add a good layering of cheese over the top after about 30 minutes for a delicious cheesy bake.
(Note, the leeks can obviously be left out if preferred).