I created this recipe and my family enjoyed it so much, I am asked to make it on a regular basis.
These particular ingredients work really well, but I am sure you could tweak it a bit to add your own seasoning to taste, and maybe even add some bacon bits.
This will easily feed a family of 4 and you will still have lots left over for the next day.
- 2.5kg Potatos
- 500g mushrooms sliced
- 1 very large onion or 2 – 3 smaller ones.
- 600 ml Double cream
- 1/2 Teaspoon brown sugar
- Garlic and herb seasoning to taste
- 1/4 Teaspoon onion salt
- A packet of Colmans onion sauce
- Aromat to taste
- Aprox 400g of 4 cheese grated mix, or grated mozzarella
- Splash of white wine
- Par boil the potatoes drain the water off and set aside to cool.
- Chop the onion finely, and slice the mushrooms.
- In a large pan, fry the onions and mushrooms.
- As the onions and mushrooms are frying, add the brown sugar, the garlic and herb seasoning, the onion salt, a splash of wine (you can decide the size of the splash) and aromat to taste.
- Fry this mixture until the onions and mushrooms start to go slightly brown.
- Set this aside.
The creamy sauce mixture
- Make the Colmans onion sauce according to instructions on packet, leave it to cool, and then mix in the double cream.
- Take a large dish that is suitable for the oven ( 30cm x 25cm and approx. 6cm deep)
- Slice half of the parboiled potatoes and make a bottom layer in the dish.
- Sprinkle half the grated cheese over this bottom layer.
- Then spoon the onion and mushroom mixture all over this.
- Then add the other half of sliced parboiled potatoes.
- Then sprinkle the other half of the grated cheese over the top.
- Pour all the onion sauce and cream mixture over everything.
- Bake this in the oven on Gas Mark 5 or 200C
- It take approx 30 – 40 minutes, but as ovens vary, just keep checking it until it is golden brown and the potatoes are soft.
Delicious with sausage or any other meats, and perfect to serve at a braai.