Mushroom and Potato Bake

This baked dish is comprised of layers of tender potato in a creamy mushroom sauce, with a crunchy breadcrumb topping. This would be a great side dish for all sorts of meals, try serving this along with boiled or pan fried vegetables, or mock meats

Yield; Eight side servings (225kcal per serving) Cook time; 45 minutes

You’ll need;

  1. Four large potatoes, thinly sliced
  2. 25g/1oz of dairy free margarine
  3. 25g/1oz plain flour
  4. 400ml unsweetened plant milk
  5. 40g/1.5oz non-dairy parmesan, finely grated (optional)
  6. 300g/10.5oz white mushrooms, thinly sliced
  7. Two cloves of garlic, minced
  8. Half a teaspoon of both dried parsley and dried tarragon
  9. 100ml non dairy cream
  10. Salt and pepper to taste
  11. Two tablespoons of breadcrumbs


  • Once you’ve prepared the potatoes, add them into a large saucepan of boiling water and boil them for three or four minutes. Once they’re done, drain away the water and set them aside
  • Next move on to making the creamy sauce. In a saucepan over a medium heat, add the margarine, once melted add the four. Whisk the flour into the margarine and give it around three minutes to cook the flour. Then slowly add the milk, a little at a time, until it’s all incorporated. Add in the parmesan (if using) then once it’s melted season with salt and pepper. Then set aside
  • Then move on the mushrooms. In a large frying pan over a medium heat, add a teaspoon of oil. Then add the garlic, give it a minute or two to cook and then add the mushrooms. Sprinkle over a pinch of salt and pepper along with the herbs and cream, and give them five or so minutes to cook down and release their liquid
  • Once they’re done pour the sauce you made earlier over them and give it all a good mix to combine. It should look like thisDSC_0305-picsay.JPG
  • Now move on to assembling the dish. Spoon a little of the creamy mushroom mixture into the bottom of an ovenproof dish. Top the sauce with a layer of potato, then another layer of sauce, and keep going until both are used up, making sure to top the dish with a layer of sauce
  • Finally sprinkle over the breadcrumbs and then loosely cover the dish with foil. Bake at 220ºC/220ºC fan assisted/400ºF for 30 minutes, remove the foil for the last ten minutes. Remove from the oven and allow to stand for five minutes before serving

2 thoughts on “Mushroom and Potato Bake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.