Mushroom and potato bake


Ingredients 11
Servings 6
Time

Ingredients

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

Method

 
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 at 200 ºC for 20 minutes. Serve as a side dish or a vegetarian main course with crisp bread and salad. Serves 6-8.
 

Read more on: starch
 

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