This hearty potato and mushroom bake is a comforting dish layered with tender potatoes, sautéed vegetables, and melted cheese, complemented perfectly by a refreshing creamy cucumber sauce. It’s an ideal main course for family dinners or gatherings, offering a balance of savory flavors and creamy freshness.
Preparation Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients
For the Bake:
- Eggs: 4 large
- Vegetable Oil: For frying
- Potatoes: 1 kg (35.27 oz), peeled and thinly sliced
- White Onion: 1 medium, finely chopped
- Garlic: 1 clove, minced
- Carrot: 1 medium, grated
- Mushrooms: 300 g (10.58 oz), sliced
- Salt: To taste
- Black Pepper: To taste
- Ground Coriander (optional): To taste
- Soy Sauce: 1–2 tablespoons
- Cheese: 100–150 g (any melting cheese, such as mozzarella or cheddar), grated
For the Creamy Cucumber Sauce:
- Cucumber: 1 medium, grated
- Parsley and Dill: Fresh, finely chopped (to taste)
- Salt: To taste
- Sour Cream: 2 tablespoons
- Mayonnaise: 1 tablespoon
- French Mustard: 1 teaspoon
- Chili Pepper (optional): To taste
Directions
1. Prepare the Vegetables
- Peel and thinly slice the potatoes; keep them in a bowl of cold water to prevent browning.
- Finely chop the onion, grate the carrot, and mince the garlic.
- Clean and slice the mushrooms.
2. Sauté the Vegetables
- Heat oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
- Add the mushrooms and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Season with salt, black pepper, ground coriander (optional), and soy sauce. Stir well and cook for another 2–3 minutes. Remove from heat.
3. Assemble the Potato Bake
- Arrange a layer of thinly sliced potatoes at the bottom of a greased baking dish. Lightly season with salt and pepper.
- Spread a layer of the sautéed mushroom and carrot mixture over the potatoes.
- Repeat layering potatoes and vegetables until all ingredients are used, finishing with a layer of potatoes.
- Beat the eggs with salt and pepper, then pour over the layered bake.
- Sprinkle grated cheese evenly over the top.
- Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 40 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is golden and bubbly, and the potatoes are tender.
4. Prepare the Creamy Cucumber Sauce
- Grate the cucumber and gently squeeze out excess moisture if necessary.
- Mix the grated cucumber with sour cream, mayonnaise, French mustard, parsley, and dill.
- Season with salt and chili pepper (optional). Adjust seasoning to taste.
5. Serve
- Let the potato and mushroom bake rest for 5 minutes after removing it from the oven.
- Slice and serve with a generous spoonful of creamy cucumber sauce on the side.
Serving Suggestions
- Pair with a fresh green salad for a lighter meal.
- Serve with crusty bread or garlic bread to soak up the sauce.
- Add a side of roasted vegetables for a more substantial dinner.
- Complement with a glass of white wine or sparkling water.
- Garnish with extra chopped parsley or dill for a fresh presentation.
Cooking Tips
- Slice the potatoes thinly for even cooking.
- Keep the vegetables warm after sautéing to layer the bake more efficiently.
- Use a mandoline for evenly sliced potatoes.
- Substitute cheddar or gouda for a sharper cheese flavor.
- Add a dash of paprika to the egg mixture for extra flavor.
Nutritional Benefits
- Potatoes: A good source of vitamin C, potassium, and energy.
- Mushrooms: Rich in antioxidants and low in calories.
- Carrots: Provide beta-carotene and dietary fiber.
- Eggs: High in protein and essential nutrients.
- Cucumber: Hydrating and low in calories.
Dietary Information
- Vegetarian-Friendly: Contains no meat.
- Gluten-Free: Naturally gluten-free if using gluten-free soy sauce.
- Low in Sugar: Relies on natural sweetness from vegetables.
Nutritional Facts (Per Serving)
- Calories: 320
- Protein: 12 g
- Fat: 16 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Sugar: 5 g
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in the oven at 160°C (320°F) or microwave until heated through.
Why You’ll Love This Recipe
- Comfort Food: Layers of tender potatoes, rich vegetables, and melted cheese.
- Refreshing Sauce: The cucumber sauce adds a cooling contrast to the bake.
- Customizable: Adjust the seasoning or add your favorite vegetables.
- Meal Prep Friendly: Can be made ahead and stored.
- Family Favorite: A versatile dish that suits any occasion.
Conclusion
This Potato and Mushroom Bake with Creamy Cucumber Sauce is a crowd-pleasing dish that’s hearty, flavorful, and easy to make. With its layers of savory ingredients and the refreshing touch of cucumber sauce, it’s perfect for family dinners or special occasions.
Try this recipe today and enjoy the comforting combination of warm, cheesy potatoes and a cool, creamy sauce!
Frequently Asked Questions
- Can I use sweet potatoes? Yes, sweet potatoes are a great alternative for a sweeter flavor.
- Can I make it vegan? Replace eggs with a vegan egg substitute and use dairy-free cheese and yogurt.
- Can I add meat? Yes, cooked ground beef or chicken can be added to the layers.
- How do I ensure the potatoes are fully cooked? Slice them thinly and bake until fork-tender.
- Can I make it ahead? Yes, assemble the bake and refrigerate before baking.
- What other vegetables can I add? Zucchini, bell peppers, or spinach work well.
- How long does the sauce last? Store it in the refrigerator for up to 2 days.
- Can I use cream instead of sour cream? Yes, but the sauce will be slightly thinner.
- Can I omit cheese? Yes, but the bake will lack the rich, melty topping.
- How do I prevent the bake from sticking? Grease the baking dish thoroughly before layering.