Sliced potatoes, mushrooms and sage

Serve with sausages and steamed sweet stem broccoli or broccoli for a family meal. Tip – all-purpose potatoes like agria are good here and you can leave the skin on if the skin appears thin. Scrub well before use.

Ingredients

700 g	Potatoes, peeled (Main)
200 g	Brown button mushrooms, wiped and thinly sliced (Main)
100 g	Creamy feta, crumbled or thinly sliced
8 small	Sage leaves (Main)
¼ cup	Olive oil
1 serving	Sea salt and cracked black pepper

Directions

1. Heat the oven to 190C. Brush a medium-sized ovenproof dish with oil.
2. Slice the potatoes thinly. Layer them in the dish with the mushrooms, feta and sage leaves. Pour over the olive oil and season with salt and freshly ground black pepper. Cover with foil and place in the oven to cook for about 50-60 minutes until the potatoes are tender. Remove the foil 15-20 minutes before the end of cooking to colour the top. Test the potatoes by piercing with a sharp knife.

See more of Kathy's simple dinner recipes

• Orange and mandarin salad with pork chops
• Winter squash carbonara