Potato, mushroom and bacon bake | Maggie Beer

Name: Potato, mushroom and bacon bake | Maggie Beer
Ingredients: 2 Tbsp. Olive oil; 1 large onion, peeled, halved and thinly sliced; 1 tsp fresh rosemary chopped; 300g flat mushrooms or similar, thinly sliced; 100g smoked bacon, good quality, cut into small batons; 650g potatoes, we used ‘Desire’, leave skin on and slice approximately 4mm thick; 60g finely grated parmesan; 300g cream; 1 Tbsp. fresh tarragon chopped; Sea salt flakes and milled black pepper; 150g ricotta, good quality; 30g panko bread crumbs; Drizzle of Extra virgin olive oil

maggiebeerfoundation.org.au

Flavor-filled potato, mushroom and bacon bake—perfect for autumn cooking! Tender potatoes, savory mushrooms, and crispy topping in a rich cream sauce. Perfect as a warm meal any time.

View full recipe on maggiebeerfoundation.org.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maggiebeerfoundation.org.au.

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Ingredients

2 Tbsp. Olive oil
1 large onion, peeled, halved and thinly sliced
1 tsp fresh rosemary chopped
300g flat mushrooms or similar, thinly sliced
100g smoked bacon, good quality, cut into small batons
650g potatoes, we used ‘Desire’, leave skin on and slice approximately 4mm thick
60g finely grated parmesan
300g cream
1 Tbsp. fresh tarragon chopped
Sea salt flakes and milled black pepper
150g ricotta, good quality
30g panko bread crumbs
Drizzle of Extra virgin olive oil