A delightful twist on a traditional English dish, perfect for cozy evenings.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking and a perfect golden crust.
Peel and chop the potatoes, carrots, turnip, and parsnip into chunks. Boil them in a large pot of salted water until tender, about 20 minutes.
Cut the vegetables into similar-sized pieces for even cooking.
Drain the cooked vegetables and mash them until smooth. Stir in the cream, salt, and pepper to taste.
For a smoother texture, use a hand blender instead of a masher.
Slice the leeks and sauté them in a pan with a little butter until soft, about 5 minutes.
Avoid browning the leeks to keep their delicate flavor.
Mix the sautéed leeks into the mashed vegetables. Transfer the mixture into a greased oven-proof dish.
Grease the dish well to prevent sticking.
Sprinkle the grated cheddar cheese evenly over the top. Bake in the preheated oven until golden and bubbly, about 30 minutes.
Place the dish on the middle rack for even browning.
Serve the bake hot, garnished with a sprinkle of fresh herbs if desired.
Let the dish cool for a few minutes before serving to enhance the flavors.
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