This is a recipe my Mum used to make from time to time, and now that I am all grown up I make it… from time to time; though not often enough according to Mark 🙂
My Layer Potato Bake includes sausages, mushrooms and onions but you can adapt it to suit your needs. If you don’t have or don’t like sausage stick some bacon in… Not a fan of bacon? Not a biggie, just skip the meat part entirely and make a veggie version.
In a minute I will give you just one of the possibilities but really the filling options are endless and it is really up to you what you will stick between the potato layers. Some of our other favourites used in variation of this recipe are: peppers, sweet corn, grilled chicken, tomatoes and basil (not all at once, let’s just make that clear)
Ingredients list to make my Sausage, Mushroom & Onion version of Layer Potato Bake:
- 12 large potatoes
- 3 Polish sausages (they were called Śląska)
- 3 large onions
- 150g mushrooms (any mushrooms but field ones are the best)
- 150g spicy cheddar cheese
- 100g grated mozzarella cheese
- Salt, pepper, sweet paprika to taste
- Splash of olive oil for frying
We have to start with the potatoes. Peel and part boil them whole but ensure you just part boil; they can’t be overcook as you will not be able to slice them. I normally cook them for 15 minutes counting from the moment the water started to boil in my pot. Of course don’t forget to add salt into your potatoes for enhanced flavour.
Once they are cooked, drain and put them aside to cool and turn your oven on to 180C.
Now, it is time to start working on the rest of the filling.
Chop sausages, onions and mushrooms and get ready to fry them a bit.
Normally I would start with sausages. They are a bit fatty so I will have a nice amount of fat in my frying pan to fry the onions in. Just in case there isn’t enough add some olive oil. Fry your onions until lightly coloured, after 5 minutes add mushrooms. Just before the onions and mushrooms are ready add your spices – in my case I only use salt, fresh cracked pepper and sweet paprika.
Depending on the cheese you have, you might want to grate it or cut it into fine chunks. This time I used grated mozzarella (leftover after pizza night) and sliced spicy cheddar, which I cut into small cubes.
Now, it should be the perfect time to slice our potatoes. Ideally you want them about 0.5cm thick. Once all chopping is done, let’s build 🙂
Oh, you will need an oven proof dish with a lid. Add a little bit of olive oil, just to grease the bottom to avoid any potatoes sticking into it.
Step one: layer of potatoes.
Step two: layer of onion and mushroom mix.
Step three: layer of sausage.
Step four: layer of cheese
You can add a little bit of cheeses on top of your potato layer as well if you want, I added some mozzarella at this point. You just keep filling until you run out of ingredients, but remember a potato layer needs to be second to last and then a pile of cheese on top to finish the dish.
Bake in the over covered for about 1hour. 45minutes into your bake remove the lid to allow the cheese to crisp on top.
Serve with salad… or not 😉
The bake can be a bit messy when you take it out of the oven. Everything is freshly cooked and it might not keep its form, but after few hours when everything is nice and cool, you will be able to cut a perfect piece and it should keep its shape… This way you can use it as a packed lunch for next day. Just pop into a microwave for few minutes and job jobbed… lunch is served.