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.
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