Pam Tobin's Potato and mushroom bake - RECIPE

Aug 28, 2018



4 medium potatoes, peeled and sliced

125g mushrooms, sliced

4 shallots, chopped

1 cup grated cheddar cheese

300ml cream

1 cup chicken stock

¼ cup grated mozzarella cheese

1 tbsp chopped parsley

1 tbsp dried breadcrumbs


Pre heat oven to 180oC.

Cook potatoes in boiling water for 3 to 4 minutes or until just tender. Drain, Layer potatoes, mushrooms, shallots and cheddar cheese in a large (or individual), greased casserole dish.

Combine cream and stock in jug and pour over potatoes. Mix parsley, breadcrumbs and mozzarella cheese and sprinkle over potatoes.

Bake in oven for approx. 25 to 30 minutes until golden brown.

Great as a meal in itself or served with salads, bbq etc.