Mushroom potato bake
|450 g||potatoes — waxy|
|750 ml||mushrooms — mixed, sliced|
|2 Tbs||fresh rosemary — chopped|
|4 Tbs||fresh chives — chopped|
|2||garlic — cloves, crushed|
|1 Tbs||cornflour — maizena|
|salt and freshly ground black pepper — to taste|
|fresh chives — to garnish|
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.