Baked Potatoes with Mushrooms and Herbs

3 potatoes, medium size
1 1/2 cups mushrooms, sliced
2 tbsp butter
1 tbsp thyme, dried and crushed
1 tbsp rosemary, fresh or dried, chopped
2 tsp garlic, crushed
1 cup double cream
1 cup milk
1 cup cheddar cheese, or gouda cheese, shredded
2 tbsp parmesan cheese, grated (optional)

Preparation Method: 
In a skillet melt butter over high heat. Stir in mushrooms for 4-5 minutes.
Add garlic, thyme and rosemary. Stir for 1-2 minutes then take off heat.

Peel potatoes and slice into 1 cm thin slices.
In a baking dish, (about 25x15 cm) arrange half quantity of potatoes to cover bottom of dish. Try to cover all spaces between potatoes.

Pour mushroom mix on top of potato layer, then layer the rest of potatoes on top of mushrooms.

Pour milk over dish then add double cream on top. You may sprinkle little salt.

Heat oven to high heat (200-210 C).
Cover potatoes with aluminum foil and place in oven for about 30 minutes.
Remove cover, sprinkle cheddar and Parmesan cheese over potatoes.
Return to oven for about 20 minutes or until cheese melts and surface becomes golden.
Serve immediately in the same dish.

Chef's Name: 
Rehana Khambaty