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Potatoes are among the most accessible and popular side dishes. Therefore it easily happens that we prepare them the same way all the time – smashed potatoes, mashed potatoes, roasted or boiled potatoes. If you’re looking for a way to bring originality into your kitchen, try this recipe for juicy potatoes with a light touch of mushrooms. You’ll see that this dish will earn an honored place among your staples.
What you’ll need:
- 1.5 kg potatoes
- 0.5 l cream for cooking
- 200 ml milk
- 100 ml oil
- 1 sachet of powdered mushroom soup
- Pepper, Vegeta and green parsley
- Cheese for baking (Edam, Gouda, mozzarella, etc.)
Simple preparation, great taste
The recipe is easy and even beginners can manage it. The ingredients are commonly found in the pantry, so you can start right away.
- Preheat the oven to 200 °C.
- Wash the potatoes; for older potatoes peel the skin, for new ones just clean it thoroughly. Slice the potatoes into thinner slices, pepper and sprinkle with Vegeta. To ensure the seasoning spreads evenly, mix the potatoes in a bowl.
- In another bowl, whisk the mushroom soup into the cream with a whisk so that no lumps form. Then pour in the milk and oil, add the chopped parsley and stir again.
- Arrange the potatoes in a greased baking dish about 30 cm in diameter and pour over the prepared sauce.
- Bake for approximately 40 minutes. If you want to improve the recipe with a cheesy crust, remove the baking dish from the oven, sprinkle the potatoes with grated cheese to taste and return to the oven for another 10 minutes, until the cheese turns golden.
And that’s it!
Enjoy this great potato variation with a mushroom hint and a delicious cheesy crust. Enjoy your meal!
