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Cheesy Potato Casserole

1 garlic clove, minced
3 Tablespoon butter
2 lbs. potatoes, cut into 1/4 inch slices
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 cup grated Swiss cheese
1/2 cup grated Cheddar cheese

1 egg
3/4 cup beef stock

Serves 6

Heat the oven to 375 F. Mash the garlic together with 1 Tablespoon of the butter, and use the mixture to grease a shallow flameproof casserole.

Arrange 1/3 of the potatoes in the dish, sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Mix together the cheeses and sprinkle 1/4 cup over the potatoes, the repeat the layers with another 1/3 each of the potatoes, salt, pepper and cheese (keep 1/3 of the cheese for topping). Arrange the rest of the potatoes on top.

Beat together the egg and stock, then pour over the potatoes. Bring to the boil on top of the stove, then scatter the remaining cheese on top, and dot with the rest of the butter, cut in small pieces.

Bake for 45-50 minutes, until the potatoes are tender. Serve hot.

1 lb. green beans
1 cup leeks, finely sliced and washed
2 garlic cloves, crushed
1 1/2 Tablespoon butter
1 Tablespoon fresh tarragon, finely chopped
3 Tablespoons sour cream
1 Tablespoon lemon juice
salt and pepper to taste

Serves 4

Steam beans for 7 - 8 minutes. Melt the butter in a saucepan, add the leeks and garlic, and sauté until soft. Roughly puree in blender with tarragon, sour cream, lemon juice and salt and pepper. Mix sauce into green beans. Serve hot.