POTATO AND MUSHROOM BAKE

Preparation Method :

• Cover potatoes with salted water and bring to the boil. Reduce heat and simmer for 5-7 minutes. Drain and cool.
• Heat the oil and half the butter in a saucepan. Add mushrooms and toss over medium heat for about 3-5 minutes or until most of the fat has been absorbed. Remove and set aside.
• Slice potatoes to ¼ inch thickness. Arrange half the potatoes in an overlapping pattern in a greased ovenproof dish.
• Cover with mushrooms and sprinkle with half the mixed herbs. Adjust seasoning with salt and pepper to taste.
• Arrange remaining potato slices in a layer over mushrooms. Finally, top with sliced tomatoes. Sprinkle remaining herbs on top. Melt remaining butter and pour over dish.
• Bake in a preheated oven at 190°C / 375°F / Gas mark 5 for 20-22 minutes or until potatoes are tender when pierced. Serve piping hot.