Creamy mushroom and potato bake
A quick and easy comfort food, good for any season and a sure hit with one and all and is the perfect meatless Monday dish for the family.
Preparation time: 15 min
Cooking time: 25 min
6 large potatoes, boiled gently in their jackets.
250g fresh black mushrooms, sliced thinly
2 cloves garlic, crushed
15 ml oil or butter
425g cream of mushroom soup
2 ml dried dill
2 ml dried thyme
milk , I mix in some fresh cream
1 large onion, thinly sliced
150 ml Cheddar cheese, finely grated
salt and freshly ground black pepper to taste
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 with crisp fresh bread or crunchy rolls and a mixed salad.