Yummy potato bake

A potato bake is always a favourite, but is often very rich and salty. Try this version with yoghurt and mushrooms and watch how it becomes your new favourite.

Ready in

1 hour 30 mins

Serving size

Serves 8 – 10


  • 1 cup (250 ml) plain low-fat yoghurt
  • 3 tbsp (45 ml) low-fat milk
  • 2 tbsp (30 ml) cake flour
  • 2 tsp (10 ml) dried origanum or mixed herbs
  • ½ tsp (2,5 ml) salt
  • black pepper to taste
  • 10 medium potatoes in the skin, thinly sliced
  • 2 onions, sliced
  • 1 clove of garlic, finely chopped
  • 125 g mushrooms, sliced
  • ¼ cup (60 ml) grated cheddar cheese


  1. Preheat oven to 180 °C.
  2. Mix yoghurt, milk, flour, herbs, salt and pepper.
  3. Spread a little of this sauce on the base of an oven dish.
  4. Layer half the potatoes on the sauce. Place onions, garlic and mushrooms in an even layer on top.
  5. Cover with remaining potatoes and pour over the rest of the sauce.
  6. Sprinkle with cheese, cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes or until golden brown and cooked. Serve as a starchy side dish with a protein of your choice.


  1. Dried or fresh thyme is delicious in this dish.
  2. You can replace half the potatoes with sliced butternut or sweet potatoes.

Yummy potato bake

This recipe is from Cooking from the heart, 1st edition

Download the recipe book

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