Potatoes with Mushrooms in Cream
45 min
The mushrooms go on the bottom, potato wedges on top, and cream over everything to bake under cheese. The potato drinks up the mushroom sauce and turns soft.
Ingredients
4 servings
Potato(cut into wedges)700 g
Champignon mushrooms(sliced)400 g
Cream(20–30% fat)250 ml
Cheese(grated)100 g
Paprika1 tsp
Dried herbs1 tsp
Salt1 tsp
Parsley(to serve)10 g
Instructions
1
Line the basket with baking paper and spread the sliced mushrooms in an even layer.
2
Arrange the potato wedges on top.
3
Season with salt, herbs and paprika.
4
Pour in the cream and stir gently.
5
Cook at 180 °C (356 °F) for 30 minutes — the potato turns tender and the sauce thickens.
6
Scatter over the grated cheese and bake 5 minutes more. Serve with chopped parsley.