Dinner, easy, Pies and traybakes, Recipes, Vegetarian

Baked potatoes with caramalised onion and mushrooms

Hello! I hope you all are well. Another week of lockdown is behind us, and we’re patiently awaiting the next government’s update, hoping that things will be slowly going back to normal soon. But until then, we’ll have to bite our tongues and make the most of what we have now.

I don’t know about you, but I’ve finally found a better time to do our weekly shop. Saturday mornings didn’t prove to be a good choice, as too many people seemed to be doing the same.

I’ve also got used to walking to the local bakery regularly. It is about 20mins away from where we live, so I get my daily exercise doing that and we can then enjoy some nice bread.

Whilst many of you might be making your own bread at home, I haven’t done so yet, because eggs and flour still seem to be highly-demanded ingredients these days, so I only use them for cooking and baking cakes every now and then.

This recipe does contain eggs, but in a way that celebrates them – it shows them off a bit as they bring the dish nicely together.

The meal is based on a traditional Czech meal called simply ‘baked potatoes’ but uses different toppings and is meat-free (original version contains smoked sausage).

The caramelised onions, mushrooms and thyme will make your whole kitchen smell amazing, and it doesn’t take more than an hour to cook! Ideal weekday meal!

If you’re vegetarian, feel free to use a hard cheese alternative instead of Grana Padano or parmesan.

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Baked potatoes with caramalised onion and mushrooms

For 4 servings

  • 7 large potatoes, peeled, halved and cut into 1cm thick slices
  • 250g chestnut mushrooms
  • 2 onions, peeled and roughly chopped
  • 4 large free-range eggs
  • 250ml semi-skimmed milk
  • 6 tbsp olive oil
  • 1 tsp dried thyme
  • 60g Grana Padano or parmesan
  • salt, black pepper

Method

  1. Boil the potatoes until they are just slightly undercooked (that takes about 7-8 mins or until they become soft from the outside but are still hard inside when you pierce them with a knife), drain and set aside.
  2. When the potatoes are being cooked, prepare the onions. Carefully wash the mushrooms and then roughly slice them or cut into quarters, depending on the size.
  3. Preheat the oven to 200C/180C fan.
  4. Using a large frying pan: add 3 tbsp olive oil, set on medium-high heat. When the oil is hot enough, add the onions and fry until soft, glossy and just slightly brown. Take them off the pan and set aside.
  5. In the same frying pan: add some more oil if needed and fry the mushrooms in it for 5 mins.
  6. In the meantime: using a large mixing bowl, break the eggs into it and whisk until smooth. Add the milk and whisk again. Season with salt, pepper and thyme and stir thoroughly.
  7. Use a casserole or other deep ovenproof dish, place the potatoes on the bottom, layer them out evenly and cover with fried onions and mushrooms.
  8. Pour over the milk and egg mix. Grate the cheese on top and sprinkle with a pinch of thyme (or add a few leaves if using fresh one).
  9. Place in the oven for 30 mins or until the egg mix is fully solid and lightly golden on top.
  10. Serve with a side salad and enjoy!

Prep time: 15mins| Cooking time: 45mins || Total cooking time: 1hr

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