Potato mushroom and onion skillet is a perfect go-to recipe for when you’re short of time and looking for a quick budget meal all in one pan.
I guess you could say that this potato mushroom and onion skillet recipe is really just a potato gratin recipe.
You might be right but I’ve made it with only the very minimal amount of butter and no cream, so it’s not quite a gratin.
However, its definitely still as delicious as a gratin, just without all the excess calories!
So I decided not to call it a gratin because that would then make it just another gratin recipe, if you get what I mean? 🙂
Conjuring up this recipe gave me an excellent opportunity to practice with my new skillet pan that I got for Christmas.
Last year it was the spiralizer which gave you all these delicious spiralizer recipes.
This year, it’s this exciting new piece of kitchenware that will undoubtedly have an equal number of intriguing recipes coming your way!
Oh, and I’m certainly not done with spiralizer recipes yet either. Standby for a few more of those as the year goes on!
You know folks, it’s recipes like this potato mushroom and onion skillet that mean I can get home from work, cook them from fresh and still have an hour to myself before it’s time for bed!
Plus, if there’s any left over then I can freeze it for those nights I’m too late home to cook anything. It’s quickly and easily re-heated in the oven or microwave.
Potato mushroom and onion skillet is a perfect go-to recipe for when you're short of time and looking for a quick budget meal all in one pan.
- 700 g baking potatoes thinly sliced
- 350 ml skimmed milk
- 1 tbsp corn flour
- 2 tbsp unsalted butter
- 3 cloves garlic crushed
- 250 g mushrooms finely sliced
- 1 medium onion finely sliced
- Freshly ground salt and pepper
- 1 tbsp freshly chopped parsley
- Preheat oven to 200g Fan
Add the sliced potatoes, milk and corn flour to a saucepan, season, bring to the boil and turn down to simmer for 10 minutes. Stir occasionally to ensure all potato slices are cooked through.
Gently heat the butter in a skillet and sauté the garlic, mushrooms and onions until soft.
Tip the pan of sliced potatoes onto the contents of the skillet. Then arrange the potato slices on top of the onion and mushroom filling. Place into the oven for approximately 40 – 45 minutes until the potatoes have crisped on top.
- Season with freshly ground salt and pepper, sprinkle over chopped parsley and serve.
Suggested serving with green beans and sweetcorn.
The thing that’s been taking up a lot of my time at the moment is the re-writing of all of the recipes.
The re-writing of the recipes became necessary because of the “Easy Recipe” card code being out of date and not up to google standards. That meant my recipes weren’t being optimised to show up as high as possible in google search. So I’ve gradually been moving them over to the new WP Recipe Maker card.
I’ve got just under 100 recipes out of a total of nearly 250 to re-write now. That’s not bad going since I mentioned it three months ago in the brussels sprout pesto with spiralized sweet potato recipe.
So I guess in another 3 months I should be there. 😆
Not only that, I’ve been updating a lot of old recipe posts with new photographs too. Like these one’s :-
and this one
Anyway, anyway there’s just one last recipe, a new easy strawberry vanilla overnight oats breakfast recipe I’ve to being to you next week before Lady Lynne and I head off on our holidays. We’re both seriously looking forward to some “down time” and relaxing time together, away from it all.
Hope you can join me next Thursday for that recipe!
Let me know your thoughts on this potato, mushroom and onion skillet below. Thanks! 🙂
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