Mushroom and Potato Bake Recipe. Image credit: SAMFA
Is it too soon for more Potato Bake, this time with mushrooms
Well, is it? We don’t think that there really is such a thing? What makes this potato bake different? The mushrooms, of course!
Mushroom and Potato Bake Recipe. Image credit: SAMFA
In honour of the National Baked Potato day today we are celebrating potatoes. Why? Because we love potatoes and we love a cheesy potato bake, but this one is different because it also has what we like to believe the magic ingredient – mushrooms!
Served in small dishes these make for such lovely guest portions and they do look rather fine if we may say so ourselves.
This potato bake is so yummy in fact, that there are never any leftovers.
Mushroom and Potato Bake
Course: SidesCuisine: GlobalDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
1
hour10
minutesTotal time
1
hour25
minutesWell, 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. olive oil
3 large potatoes
225 g white button mushrooms & 225g portabellini, chopped
1 tsp dried herbs
2 garlic cloves, crushed
250 ml (1 cup) low fat cream
15 ml (1 tablespoon) corn flour or cake flour
Salt and pepper to taste
Method
- Preheat the oven to 180 ºC, 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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