Savour potato, roasted pepper and mushroom bake
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By Karlien Erasmus
Savour potato, roasted pepper and mushroom bake
Updated at: Sun, 05 Jan 2025 07:00:14 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories854 kcal (43%)
Total Fat56.8 g (81%)
Carbs63.7 g (25%)
Sugars14.2 g (16%)
Protein28.2 g (56%)
Sodium758.9 mg (38%)
Fiber13.5 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1kgpotatoes
peeled and boiled
100gbutter
300gwhite button mushrooms
sliced
4onions
large, peeled and thinly sliced
2cloves garlic
crushed
1 cupcream
½ tspenglish mustard powder
3eggs
beaten
salt
to taste
black pepper
ground nutmeg
4red peppers
quartered, roasted and peeled
500gspinach
wilted, well drained
1 cupgrated gruyere cheese
red onion
sliced, for topping
butter
extra
Instructions
Step 1
Cook the potatoes till soft in lightly salted water, drain, mash and keep warm
Step 2
Heat half the butter in a frying pan and cook the mushrooms without salt, remove and set aside
Step 3
In the same pan heat the remaining butter till it foams and add the onions, cook without salt till they are lightly golden then remove from the pan
Step 4
In the same pan add the garlic, cream and English Mustard. Warn gently and scrape the flavour from the bottom
Step 5
Mix together the potatoes and mushrooms, beaten egg and cream mix, salt, pepper and nutmeg
Step 6
Spread one layer of mash onto the bottom of a well buttered oven-proof dish and cover with roasted pepper.
Step 7
Add spinach and the remaining mash on top and smooth out. Sprinkle the cheese over and arrange sliced onion over and dot with extra butter
Step 8
Bake at 200°C for 20 minutes
Notes
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