Creamy mushroom and potato bake
|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|
|1.00||onion — large, thinly sliced|
|150.00 ml||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.