Creamy baked potato and mushroom
This dish has you licking away the remains too! Delicious is an understatement for this one. It will remind you of one of the best continental dishes you have had at your favorite restaurant.
Do give it a try! You'll end up making this sauce more often than not :)
Creamy baked potato and mushroom
This dish has you licking away the remains too! Delicious is an understatement for this one. It will remind you of one of the best continental dishes you have had at your favorite restaurant.
Do give it a try! You'll end up making this sauce more often than not :)
Open in Cookpad AppSteps
- 1
Cook onion and mushrooms in some oil and keep aside
- 2
Slice the boiled potatoes in round shape
- 3
Preheat the oven at 180 degrees Convection mode
- 4
In a wok, put butter and add garlic paste followed by cornflour. Make sure no lumps are formed
- 5
Add milk and bring to boil
- 6
Add the grated parmesan cheese and mix till sauce is well formed and thick
- 7
Add a pinch of ajinomoto
- 8
Add salt and pepper to taste
- 9
In a Borosil square baking dish, line the slice potatoes, cover with the sauce and add cooked onion and mushroom on top.
- 10
Repeat the process so the top layer is covered with the sauce
- 11
Bake at 180 degrees for 15-20 minutes on Convection mode
Cooksnaps
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