Ingredients

• 6 large potatoes, gently boiled in their jackets.
• Salt and freshly ground black pepper, to taste
• 250g Fresh black mushrooms, thinly sliced
• 2 Cloves garlic, crushed
• 15ml Oil or butter
• 425g Cream of mushroom soup
• 2ml Dried dill
• 2ml Dried thyme
• 1 Large onion, thinly sliced
• 150ml Cheddar cheese, finely grated
• 1 Packet of bacon

Directions:

1. Preheat oven to 200°C.
2. Peel and slice the cooked potatoes and season lightly.
3. In the LK's Cast Iron Skillet, sauté the mushrooms, bacon and garlic in oil or butter until most of the moisture has evaporated.
4. Combine soup with the dill, thyme and sufficient amount of milk to obtain a thick consistency.
5. Layer the potato slices alternately with mushrooms, bacon, sliced onion and soup in a buttered dish, ending with a potato layer.
6. Sprinkle with grated cheese and bake for 20 minutes in the oven.

Serve as a side dish with a braai.