Mushroom potato bake: A braai side perfect for the cold winter months

What do South Africans do in winter that most other people around the world only enjoy in summer? It’s inviting your friends over and having a braai of course. A braai not only has a great company and an assortment of great meats, but amazing sides brought along by your guests or by you. Potato bake is always a welcome addition to any braai or family lunch. Our mushroom potato bake brings something extra which everybody can enjoy.

Mushroom potato bake suggestions

You can peel the potatoes if you want to, but unpeeled potatoes might add some rustic texture to the bake. You can also add some sweet potato or substitute it completely. Another great addition, if you like spice, is adding some spicy sausage as a layer or paprika in your cream mixture or topping with the cheese. You can go wild with creativity but the potatoes, cheese, cream and mushrooms provide you with a magnificent base of flavour and texture on their own.

A classic braai side that’s perfect for the cold winter months, try our classic mushroom potato bake this weekend. It’s hearty and absolutely delicious.

Mushroom potato bake recipe

5 from 1 vote

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

Servings

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. olive oil

• 3 large potatoes

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

• 1 tsp dried herbs

• 2 cloves garlic, crushed

• 250 ml (1 cup) low-fat cream

• 1 cup corn flour or cake flour

• Salt and pepper to taste

Method

• Preheat the oven to 180ºC. Coat an oven-proof dish with butter or Spray & Cook.
• Peel the potatoes and par-boil for 20 minutes. Drain and set aside to cool down.
• Thinly slice the potatoes and layer a quarter of the slices on 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 standing for 10 minutes before serving. Best served with a crispy salad

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Looking for more delectable dishes to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.