Cheesy potato bake with mushrooms for a perfect braai side

Oh boy! It’s time to plan the weekend’s braai or the weekly feast for your family. You definitely need some potatoes for the occasion and that means that potato bake is often on the menu. However, you can now make another classic South African favourite variation, the cheesy potato bake with mushrooms. With some tender potatoes, creamy sauce, meaty mushrooms and stringy cheese, you’ve got a real treat ready in the oven just waiting to be gobbled up alongside the other amazing food you’ve got planned.

ALSO READ: Mushroom and mixed grain stir-fry for a healthy dinner

Cheesy potato bake with mushrooms tips

When boiling your potatoes, make sure the water is well-salted and if you’re using baby potatoes, you can opt not to peel them for a more rustic look. The recipe below doesn’t include cheese, but you can add some well-aged yellow cheese for an even tastier treat but you can opt not to. The potatoes are beautifully soft as the mushrooms add a meatiness, but you can also add some spice with a bit of sliced chorizo or spicy Italian sausage.

ALSO READ: Quick lamb and mushroom curry: Surprise your family with flavour

Embrace that South African side dish we can’t stop talking about and make this cheesy potato bake with mushrooms this weekend.

Last updated on 20 June 2023

Cheesy potato bake with mushrooms recipe

5 from 3 votes

Recipe by South African Mushroom Farmers’ Association Course: SidesCuisine: GlobalDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

25

minutes

Well, is it? We don’t think that there really is such a thing? What makes this potato bake different? The mushrooms, of course!

Ingredients

• 2 tsp 2 olive oil

• 3 large 3 potatoes

• 225 g 225 white button mushrooms & 225g portabellini, chopped

• 1 tsp 1 dried herbs

• 2 cloves 2 garlic, crushed

• 250 ml 250 low-fat cream

• 1 tsp 1 corn flour or cake flour

• salt and pepper to taste

Method

• Preheat the oven to 180ºC, coat an oven proof dish well with butter or spray & cook spray.
• Peel the potatoes and cook for 20 minutes. Drain and set aside to cool down.
• 
Thinly slice the potatoes and layer a quarter of the slices in the base of the baking dish. Season with salt and pepper and dot with bits of butter.
• Arrange a quarter of the sliced mushrooms on top of the potatoes. Sprinkle with some of the herbs, and garlic. Season with salt and pepper.
• Repeat the layering in the same order, finishing with a layer of potatoes.
• Stir the corn flour into the cream until smooth. Season the cream lightly with salt and pepper and pour over the potatoes.
• Bake in the oven for 50 minutes until the top is golden brown. Allow to stand for 10 minutes before serving. Best served with a crispy salad

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Looking for more tasty mushroom-based recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

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