Name: Creamy Diane Potato Bake recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 1.5kg potatoes, peeled and sliced; 2 cups milk; 45g butter; 1 brown onion, sliced; 200g button mushrooms, sliced; 3 cloves garlic; 1/3 cup Worcestershire sauce; 300ml cream; 1 tbsp Dijon mustard

by Greer Worsley Last updated on 08/07/2020

The rich flavours of Diane sauce pair beautifully with potatoes in this creamy Diane potato bake. - Greer Worsley

Ingredients

1.5kg potatoes, peeled and sliced
2 cups milk
45g butter
1 brown onion, sliced
200g button mushrooms, sliced
3 cloves garlic
1/3 cup Worcestershire sauce
300ml cream
1 tbsp Dijon mustard

Method

Step 1

Preheat oven to 180C. Place potatoes in a large shallow saucepan with milk. Season well with salt and pepper. Bring to the boil and cook for 6 minutes until potatoes are tender but not falling apart. Strain into a colander over a bowl and reserve the milk.
Step 2

In a large frypan, melt 30g butter. Add onions and mushrooms and cook for 6 minutes until soft. Season well with salt and pepper. Remove to a bowl. Add remaining butter to frypan and cook garlic over gentle heat for 1 minute. Add Worcestershire sauce and allow to bubble up and reduce for 1 minute. Pour in cream and 1/2 cup of reserved milk. Remove from heat and whisk in mustard.
Step 3

Layer a third of the potatoes in the base of a large oven proof dish. Spoon over half the mushroom mixture and pour over a third of the cream mixture. Repeat with a third of the potatoes, remaining mushroom mixture and another third of the cream mixture. Finish with a final layer of potatoes then pour over the remaining cream mixture.
Step 4

Bake for 30 minutes until golden and bubbly.