Mushroom and potato bake

Name: Mushroom and potato bake
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 6.00 potatoes large, boiled; salt and freshly ground black pepper to taste; 250.00 g black mushrooms thinly sliced; 2.00 garlic cloves, crushed; 15.00 ml oil or butter; 425.00 g cream of mushroom soup; 2.00 ml dried dill; 2.00 ml dried thyme; milk; 1.00 onion large, thinly sliced; 150.00 ml cheddar cheese finely grated

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (11)

6.00	potatoes — large, boiled
	salt and freshly ground black pepper — to taste
250.00 g	black mushrooms — thinly sliced
2.00	garlic — cloves, crushed
15.00 ml	oil — or butter
425.00 g	cream of mushroom soup
2.00 ml	dried dill
2.00 ml	dried thyme
	milk
1.00	onion — large, thinly sliced
150.00 ml	cheddar cheese — finely grated

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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.