Potato Pudding with Bacon and Mushroom Sauce

Posted 2016-05-09 by finy ⇒ follow

There is some debate as to whether a potato is actually a vegetable, but, whatever they are, potatoes are such a versatile food. You can make them with both sweet and savoury ingredients and they rarely fail to please the palate.

I ate this as a main meal, and it could also be a side dish, or even a snack.

You could spice it by adding chili powder to the potato pudding before cooking.

Preparation Time: 20 minutes
Cooking Time: 65 minutes
Makes: 4 - 6 servings

Ingredients
1 kg potatoes, peeled
1 shallot
1 small egg, beaten slightly
1 tbsp plain flour
¼ cup boiling milk
¾ cup cheese, grated
Salt and pepper

For the sauce
75 g mushrooms, sliced
1 shallot, chopped
¼ cup cream
2 short cut bacon rashers
¾ cup water
1 tbsp butter

Method

Grate the potatoes. I did this in a processor as it is quite a lot to do by hand.

Preheat the oven to about 180°/160° fan forced.

Dry the potatoes slightly, and add the plain flour.

Pour the boiling milk into this mixture and stir.

Add the small egg, cheese, and salt and pepper -this recipe DOES need the salt or it is tasteless.

Put into a heatproof dish - I used Corning Ware.

Bake for one hour or until the crust turns golden.

For the sauce

Heat a bit of olive oil and a bit of butter in a frying pan. Add the mushrooms, and cook for about 3 minutes.

Remove from pan.

Add the bacon and cook for a few minutes, and then add the chopped onion and cook for another 3 - 5 minutes or until the bacon is crisp. Add the mushrooms back to the pan.

Sprinkle the flour over and stir until well combined.