Creamy mushroom and potato bake

Preparation time: 15 min

Cooking time: 25 min

Serves: 6

Ingredients

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

Method

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.