Quick! Before the month turn into September, I must put a post up!
What did I make recently that was a hoot? It’s gotta be the 2 types potato and mushroom bake this past weekend. Since I returned from my Indonesia holiday a week ago, I had been sort of gunning for only vegetables and fruits recently. Indonesian food is delicious, but sadly we don’t eat too many vegetables in our diet. There is always some kind of animal protein in it.
After 3 weeks away from home, coming home to an empty fridge, I quickly made a trip to the supermarket and resupplied. Picked up a rather large carrier of fresh veggies, among them: some plump waxy mekuin (a type of russet) potatoes and a few bunches of shimeji mushroom.
Last Sunday I made two batches in one day. One batch was to bring over to my friend’s house (they loved it!), and the other for a dinner later that evening at my apartment (well polished by friends while watching “Mama”). The movie maybe scary, it is a horror movie after all, but not gross that it makes you lose your appetite.
Try and let me know how you go with the recipe!
Two Potatoes + Mushrooms Bake
2 Tbsp butter
250 grams waxy potatoes, peel and slice
250 grams sweet potatoes, peel and slice
2 cups sliced mixed mushrooms
1 Tbsp chopped rosemary
4 Tbsp chopped chives
2 garlic cloves, crushed
200 ml heavy cream
salt and pepper
snipped chives, to garnish
Tools: ovenproof casserole, silicone microwave steamer basket/pot for parboiling the potatoes
Active prep time: 20 minutes
Cooking time: between 50 – 60 minutes
- Grease an ovenproof casserole with olive oil. Preheat the oven for
- Steam the sliced potatoes in an microwave steamer basket for 8 minutes (Alternative: parboil the sliced potatoes in a saucepan of boiling water for 10 minutes. Drain well)
- Layer half of the potatoes in the base of the dish
- Arrange all the mushrooms on top of the potatoes and sprinkle with rosemary, chives and garlic. Season with little salt and pepper.
- Layer the remaining of the potatoes on top of the mushroom.
- Pour the cream over the top of the potatoes. Season with salt and pepper a bit more.
- Cook in a preheated oven at 190C for 45 minutes.
- Garnish with snipped chives and serve straight from the dish.
*I made a mistake and put the snipped chives right before baking this batch. Remember to do this after!
**This makes a perfect vegetarian main dish, but also makes a good side dish to roast meat or fish.