Taste 5 (out of 5)
Difficulty 3 (out of 5)
- 2 medium sized potatoes (310 cal)
- 5 white mushrooms (20 cal)
- 1/2 cup low fat milk (65 cal)
- 1/2 cup chicken broth (5 cal)
- 1/2 tsp canola oil (20 cal)
- 2 tbsp butter (200 cal)
- 2 garlic cloves (10 cal)
- 1/4 tsp dried basil
- salt and pepper to taste
- parsley twig for decoration
Total 630 cal, 2 servings, 315 cal per serving
1. Wash the potatoes, do not peel. Slash 1/16-1/8 inch thick slices, but don’t cut all the way, so that the slices still hold together. Place the potatoes in an oven proof pyrex dish with a lid, pour milk and chicken broth over the potatoes, sprinkle with salt and pepper, cover with the lid and bake in an oven preheated to 350F for about 30 minutes.
2. Wrap the garlic cloves in aluminum foil and place in the oven near the pyrex dish to bake together with the potatoes.
3. In the meantime, wash the mushrooms. Cut into 1/8 inch thick slices. In a small frying pan, heat the canola oil, and saute the mushrooms on medium-low heat for about 15 minutes. Add salt, pepper and dry basil and saute for 5 more minutes until all the liquids evaporate.
4. Take the garlic and the pyrex dish out of the oven. Rotate the potato, so that the side that faced up now faces down. Add the mushrooms, close the lid and bake for another 30 minutes.
5. Cut top of the garlic cloves and squeeze out the garlic. Mince it and mix with 2 tbsp of butter slightly warmer than the room temperature (you can place the butter on top of the stove, while the oven is on to warm it a little).
6. When the potatoes are done, spread the butter on top, decorate with parsley and serve warm.
A very nice dish - buttery potatoes, a perfect comfort food. And because of the thin slices it’s all very uniformly baked.