Celeriac Hashbrown Casserole

• 2 tbl butter
• 2 leeks, washed well and sliced in thin rings
• 3 cloves garlic, chopped
• 4-6 mushrooms, chopped
• 1 medium size celeriac, washed well and outer rough skin peeled, and grated
• 5 small potatoes, grated with skin on
• 1/2 cup plain greek yogurt
• 1 cup milk
• small handful fresh thyme leaves, chopped
• salt and pepper to taste
• 4 oz grated cheese

1. Preheat oven to 375°F. Place 1 tbl butter in a saute pan and saute the leeks over medium heat. Stir occasionally.

2. Add in garlic and then mushrooms.

3. Mix all ingredients except the cheese together in a bowl. Pour into a buttered casserole dish. Sprinkle cheese on top. Bake for 1 hour.