Mushroom and Potato Bake

A delicious variation on the standard cheesy baked potatoes. Many thanks to Cuisine Magazine [] issue 117 p49.


150 ml milk.

100ml cream.

300g potatoes, peeled and thinly sliced.

¼ cup olive oil.

150g mushrooms, sliced.

Salt and pepper to taste.

25g butter.

1 ½ cups grated cheese of your choice.


Preheat the oven to 180°C. Combine the milk and cream in a saucepan and bring to the boil. Add the potatoes and simmer for 5 minutes. Remove from the heat. Heat the oil in a skillet and fry the mushrooms until soft and the oil has been absorbed – about 2-3 minutes. Remove from the heat and stir the mushrooms into the potato mix. Add salt and pepper to taste.

Rub the butter over the inside of a small baking dish. Pour half the potato mix into the dish and sprinkle with half the cheese. Pour the rest of the potato mix on the cheese and top with the rest of the cheese. Place in the oven, bake for 30 minutes and serve immediately.

Serves: 2.


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