Prep 20 mins
Cook 1 hr 25 mins
A no messing around bring on the butter lasagna like potato/portabello mushroom/cheese side dish that will fill ya up like a main course.
- 6 -9 potatoes, depending on size
- 6 -10 portabella mushrooms
- 1 medium Spanish onion
- 1 (600 g) package medium cheddar
- 6 -8 garlic cloves, minced
- 2 tablespoons parmesan cheese or 2 tablespoons romano cheese
- seasoning salt
- hickory smoke salt (optional)
- In a 9x11 glass roasting pan grease with lots of butter.
- Cut potatoes into wedges and lay skin side down till pan has 1 layer.
- Wedge the onions and separate; put pieces between the potato wedges.
- Put some pats of butter on top, sprinkle with fresh pepper and seasoning.
- Salt; cover pan with tin foil and bake at 375 till potatoes are fork tender.
- Wash mushrooms and drain. Cut the tips off the stems and slice the mushrooms 1/4-inch thick. In a large skillet add a large pat of butter.
- Add all the mushrooms. (The pan will be just heaping over but don`t worry).
- Add the minced garlic, pepper and a dash of hickory smoke salt.
- Cover the pan with a large lid from a pot and reduce the mushrooms down over medium-high heat stirring occasionally; set aside when done.
- Slice the whole brick of cheese into 5/8-inch slices set aside.
- When the potatoes are done, remove the foil and place under the broiler.
- To crisp up the potatoes when nicely browned pour the mushrooms on top.
- Bake another 10 minutes then cover the top with the cheese.
- One layer of the slices should do it with a few left over for you and the kids. Sprinkle some parmesan or ramano cheese on top and put under the broiler and watch it like a hawk till cheese is fully melted and just lightly browned on top, your done!
- Goes good with a prime rib roast and allow time for a big nap after dinner!
Yum! So tasy, and very easy. I used plain salt, as I didn't have seasoned. I also used olive oil instead of butter, and went very light on the cheese. Next time around I might sautee the onions with the mushrooms so they are a little more caramalized in the final product.