Creamy mushroom and potato bake

Recipe from: 7 July 2014
recipes baking potatoes

Ingredients 11
Servings 1
Minutes 00:05


Serving Change
  • 6
    large potatoes, gently boiled in their jackets.
  • salt and freshly ground black pepper to taste
  • 250
    fresh black mushrooms, thinly sliced
  • 2
    cloves garlic, crushed
  • 15
    oil or butter
  • 425
    cream of mushroom soup
  • 2
    dried dill
  • 2
    dried thyme
  • milk
  • 1
    large onion, thinly sliced
  • 150
    Cheddar cheese, finely grated


Preheat oven to 200ºC.

Peel and slice the cooked potatoes and season lightly. Sauté the mushrooms and garlic in oil or butter until most of the moisture has evaporated.

Combine soup with the dill, thyme and enough milk to obtain a thick consistency. Layer the potato slices alternately with mushrooms, sliced onion and soup in a buttered dish, ending with a potato layer.

Sprinkle with cheese and bake for 20 minutes.

Serve as a side dish or a vegetarian main course with crisp bread and salad.

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