Herbed Mushroom Potato Bake Recipes

CREAMY MUSHROOM-POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

CREAMY ASPARAGUS MUSHROOM POTATO CASSEROLE

Steps:

• Peel the potatoes, cut into similar size pieces (halves or quarters) and boil in salted water with the bay leaf until tender but take care not to overcook them. Place in a medium casserole dish and set aside.
• Preheat the oven to 400 F/ 200 C/ gas mark 6.
• Heat up a large non-stick pan and fry the mushrooms for 3-4 minutes over a high heat until lightly browned, stirring once or twice. Scatter the mushrooms along with the chopped asparagus over the potatoes. Season.
• To make the herb sauce, in a saucepan melt the butter over a low heat, add the flour and whisk until the mixture is smooth. Add some of the milk, increase the heat and continue whisking until the mixture has thickened. Add the rest of the milk and continue whisking until the sauce starts bubbling up. Add the fromage frais and remove from the heat. Stir in the herbs, season to taste and pour over the casserole.
• Sprinkle the grated cheddar over the whole thing, drizzle with a little olive oil and bake for 20-25 minutes. Remove from the oven and serve immediately.

POTATO MUSHROOM BAKE

Steps:

• In buttered shallow baking dish, layer potatoes, onion, and mushrooms.
• Sprinkle with salt, pepper and tarragon.
• Pour whipping cream over all.
• Cover with foil.
• Bake at 350° for 30 minutes.
• Remove foil, continue baking 30 minutes longer, or until the potatoes are tender.
• Sprinkle with parsley.

CREAMY MUSHROOM POTATO BAKE

Steps:

• In a saucepan of boiling salted water, cook potatoes until tender; drain and mash.
• In a skillet, melt 2 tablespoons butter; saute onion and mushrooms for 3-4 minutes or until tender.
• Stir into potatoes; add sour cream, salt, and pepper; mix well.
• Spoon into a greased 2 quart baking dish.
• Sprinkle with Parmesan.
• Dot with remaining butter.
• Bake, uncovered at 400 degrees for 20-25 minutes or until heated and golden brown.