Name: Mushroom potato bake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 125 g butter; 450 g potatoes waxy; 750 ml mushrooms mixed, sliced; 2 Tbs fresh rosemary chopped; 4 Tbs fresh chives chopped; 2 garlic cloves, crushed; 1 cup cream; 1 Tbs cornflour maizena; salt and freshly ground black pepper to taste; fresh chives to garnish

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Ingredients (10)

125 g	butter
450 g	potatoes — waxy
750 ml	mushrooms — mixed, sliced
2 Tbs	fresh rosemary — chopped
4 Tbs	fresh chives — chopped
2	garlic — cloves, crushed
1 cup	cream
1 Tbs	cornflour — maizena
	salt and freshly ground black pepper — to taste
	fresh chives — to garnish

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Method:

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.