Creamy potato bake

A creamy potato bake makes any braai, this we know so why not make it as a veg any time. Make this potato bake with a steak, a few pieces of roast chicken, a piece of grilled salmon, anything really. It’s so delicious I just cannot get enough of it. Give it a try for dinner with the Greek chicken pieces, you family will be forever grateful… this is how we want them right? (6-8 servings, a little for tomorrow…)

What you need

6-8 large potatoes peeled and boiled
300g mushrooms sliced (any mushrooms)
1 medium onion chopped
1 green pepper chopped
4-6 cloves garlic chopped
About 1 tablespoon dried mixed herbs
Salt and black pepper
250ml cream, beaten to medium stiff
250g grated cheese
about 6 chives chopped to garnish

The process

Heat your oven to 180 Celsius and prepare a baking dish which is about (30cm x 20cm x 6cm high or similar) by lightly buttering the inside.

In a pan with a little olive oil and butter on a medium heat, fry the onion and green pepper until soft, add the garlic and mushrooms and cook for about another 5 minutes, remove and set aside.

Slice the boiled potatoes into thin slices and place a layer on the base of the baking dish.

Cover with a thin layer of the mushroom mixture then a light sprinkle of cheese, a light sprinkle of herbs and a grind of black pepper and salt, then spread a thin layer of the cream over the top with the back of a spoon. Repeat until you have a final layer of potato on the top. Spread the last of the cream and the rest of the cheese over the top(you want a reasonable layer of cheese over the top)

Place it in the oven for about 30 minutes or until the top is golden brown and bubbling.

Remove from the oven, sprinkle over the chopped chives to fancy it up a bit and dig in.

You can also add chopped cooked bacon to the topping for something a little extra.