I love potatoes and mushrooms and bacon. Combine them into one dish and you get this heavenly potato bake. This dish is prepared in a bread tin and looks impressive when turned out; it resembles a potato bread wrapped in bacon.
This dish is definitely not for those on the banting diet. Do you know what scares me most about the banting diet? Not the fact that loads of people might all of a sudden have cholesterol problems; but that you cannot eat any potatoes. I am so scared potato farmers might decide to stop growing potatoes!
A roast without roasted potatoes does not excite me much. Potatoes makes wonderful and filling vegetarian dishes. Potato salad is also a wonderful and inexpensive side dish at a braai. Baked potatoes filled with sour cream is still one of my favourites and who can raise children without slap chips (French fries)?
I really admire people who can resist potatoes! This dish can be served as a side dish at a braai or with a roast. It takes some time to be cooked because raw potatoes are used in the dish; so remember to start this dish long before you want to serve it.
- 250g streaky bacon
- 4 to 5 potatoes
- 125g mushrooms
- Salt and black pepper
- 250ml cream
- Pre-heat the oven to 180°C.
- Spray a normal sized bread tin with a cooking spray.
- Line the bottom and sides with the bacon.
- Slice the potatoes and mushrooms very thinly.
- Place a layer of potatoes followed by a layer of mushrooms onto the bacon and season with salt and pepper. Pour a little bit of the cream over. Repeat until all the potatoes, mushrooms and cream are used up.
- Place in the pre-heated oven and bake for approximately 1hour and 10 minutes or until the potatoes are cooked through.
- Remove from the oven, leave for 10 minutes and turn over.
- Serve with a green salad or as a side dish.