My Godmother’s Potato Bake

Name: My Godmother’s Potato Bake
Total time: 5400 s
Yield: 6 people
Cuisine: British
Ingredients: 6 large potatoes peeled and thinly sliced; 2 onions thinly sliced; 250 g mushrooms sliced; 4 courgettes sliced; 1 packet white onion soup; 2 cloves garlic crushed; 250 ml sour cream or double cream; Dash milk to make the mixture pourable; Salt and pepper; 1 cup grated Parmesan or mature cheddar cheese

mealsforthemodernfamily @cook_26604000

England

A delicious creamy potato bake from my childhood. The perfect accompaniment to anything from bbq’s/braai’s to roast meats! Add as much or as little veg as you fancy! The secret to this is adding a packet of white onion soup... this is a South African ingredient that I always stock up with when I visit... if you can’t get your hands on this don’t worry. Any packet of vegetable soup powder would work and adds extra flavour.

mealsforthemodernfamily @cook_26604000

Saved

Ingredients

1 hr 30 mins

6 people

6large potatoes peeled and thinly sliced
2onions thinly sliced
250 gmushrooms sliced
4courgettes sliced
1 packetwhite onion soup
2 clovesgarlic crushed
250 mlsour cream or double cream
Dashmilk to make the mixture pourable
Salt and pepper
1 cupgrated Parmesan or mature cheddar cheese

Saved

Steps

1 hr 30 mins

1

Slice all vegetables fairly thin.
2

Mix all the other ingredients in a jug.
3

Grease a medium size oven proof dish with butter. Starting and ending with potatoes later the vegetables.
4

Gently pour the cream mixture over the vegetables and then cover with grated cheese.
5

For best results slow bake in the oven at 150 degrees celsius for approx. 90 minutes until soft and brown on top. You may need to turn up the oven to 180 for 30 minutes at the end.