POTATO, MUSHROOM AND GARLIC BAKE
PREP TIME: 20 MINUTES
COOKING TIME: 1 HOUR, 15 MINS
SERVES: 6
INGREDIENTS
1.5kg bag Spud Lite potatoes, thinly sliced
1 tablespoon olive oil
2 large field mushrooms, thinly sliced
100g button mushrooms, sliced
¼ cup chopped sage leaves
1 large brown onion, halved and sliced
Cheese and garlic sauce
2 cups (500ml) thickened cream
3 cloves garlic, crushed
½ cup grated parmesan
Salt flakes and freshly ground black pepper
METHOD
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a round 1.5 litre baking dish with butter and place on a baking tray.
- Using a mandolin or sharp knife, slice potatoes with skins on 1-2mm thick. Bring a large saucepan of water to the boil. Add sliced potatoes and cook for 5 minutes or until just tender. Drain and refresh under cold water.
- Heat olive oil in a non-stick frying pan over a medium heat. Add sliced mushrooms and onion, cook for 5 minutes or until golden. Remove from heat and add sage, salt and pepper, stirring to combine. Set aside until required.
- In a small saucepan combine cream and garlic together in a small saucepan over a low heat, stirring occasionally until mixture comes to the boil. Remove from heat, add parmesan, salt and pepper stirring gently to combine. Set aside until required.,
- Place potatoes upright around the edge of the baking dish, repeat in the centre. Push mushroom mixture down between the potato slices.
- Carefully pour cream mixture over the potatoes, making sure it gets down between the potato slices and cover dish with foil. Bake in preheated oven for 1 hour. Remove foil and bake for a further 30 minutes or until bubbling and golden.
YOU MIGHT ALSO LIKE…
Barbecued Spud Lite & Prawn Cocktail Salad
BARBECUED SPUD LITE & PRAWN COCKTAIL SALADSERVES: 8 - 10INGREDIENTS 500g Spud Lite potatoes, cut into 5mm thick slices1 tbsp olive oil2 Cos lettuce, cut into wedges500g cooked prawns, peeled1 Lebanese cucumber, diced3 avocadoes, peeled, deseeded and cut into...
Smoked Salmon, Summer Herb & Spud Lite Terrine
SMOKED SALMON, SUMMER HERB & SPUD LITE TERRINESERVES: 4 - 6 INGREDIENTS 600g Spud Lite potatoes500g Smoked salmon250g Cream cheese1 tbsp Horseradish1 tsp finely grated lemon zest1/4 cup Chervil, chopped1/4 cup Dill, choppedBaby capers, roughly choppedSalt flakes...
Spud Lite Gnocchi with Rosemary & Chilli by Leah Itsines
SPUD LITE GNOCCHI WITH ROSEMARY & CHILLI BY LEAH ITSINESSERVES: 4INGREDIENTS 800g Spud Lite potatoes1 egg yolk2 cups of plain flour, sifted1/4 cup parmesan (optional)1 tbsp of dried rosemary, finely chopped1/4 tsp red chilli flakesextra flour for kneadingsmall...