Indulge in culinary innovation with our Potato Artichoke Casserole. A symphony of flavors, this recipe blends tradition with innovation, creating a dish that’s both timeless and contemporary. Dive into the depths of this savory masterpiece, where potatoes, artichokes, mushrooms, olives, and sundried tomatoes converge in perfect harmony. With each step meticulously outlined, embark on a culinary journey that promises to delight the senses and impress even the most discerning palates. It’s time to elevate your kitchen game with this modern classic.
INGREDIENTS
12 medium potatoes (the potatoes should just fit in the muffin well)
20ml Olive oil
10-12 medium potatoes
400g artichoke, chopped
500g button mushrooms, chopped
150g black olives, chopped
150g sun dried tomatoes, chopped
150 (vegan) mozzarella, grated
50g (vegan ) parmesan, grated
10g vegan butter
20ml Olive oil
Salt & Pepper
Preparation:
1. Wash the potatoes and boil them in water for 25 minutes. Allow to cool slightly.
2. Grease the baking dish with butter then season with olive oil, salt and pepper. Place half the cooked potatoes in the dish and ‘smash’ with a fork into a solid potato base.
3. Layer with the mushrooms, artichokes, olives, sundried tomatoes & cheese.
4. ‘Smash’ the rest of the potatoes on the side and then layer on top of the dish and use fork to create a solid potato topping
5. Brush the potatoes with melted butter, season with salt & pepper, then a brush with the olive oil.
6. Bake in a preheated oven at 190 degrees for 30-35 minutes.
7. Remove and serve with salad or steamed veggies
Notes:
Mushrooms
– wash, dry & chop into small pieces
– fry with coconut oil in pan
– add a little coconut cream & salt & pepper
– cook for 10 minutes
– remove and cool
Sundried tomatoes
– Chop & soak in 15ml olive oil
Olives
– de-pip & chop into quarters
Artichokes
– chop into pieces then fry in butter with some thyme for a few minutes
– remove thyme before adding to dish
