Find your recipes and restaurants here

Mushroom and potato bake

Ingredients 11
Servings 6


  • 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


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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.