Mushroom potato bake

Recipe from: 07 August 2012

Ingredients 10
Servings 4
Time 00:30

Ingredients

  • 125
    g
    butter
  • 450
    g
    waxy potatoes
  • 750
    ml
    mixed mushrooms - wiped clean and sliced
  • 2
    Tbs
    fresh rosemary - chopped
  • 4
    Tbs
    fresh chives - chopped
  • 2
    garlic cloves -crushed
  • 1
    cup
    cream
  • 1
    Tbs
    corn flour
  • salt and pepper to taste
  • fresh chives to garnish
 

Method

00:50
 
Preheat the oven to 180°C. Butter an oven proof dish well. 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 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 rosemary, chives 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.

Reprinted with permission of South African Mushrooms Farmers Associations.
 

Read more on: checkers braai  |  recipes
 

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