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Potato Pudding with Bacon and Mushroom Sauce

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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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

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

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.


Slowly add the cream and water, stirring often. Bring to the boil, season with salt and pepper.

When the potato pudding is ready, pour this sauce over it, and serve.


I served it the second night with my chicken tetrazzini.


#Party food
I like this Recipe - 4
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