Potato Babka

30 - 45 mins

A great dish for making the most of any spare spuds lurking in your cupboards. Traditionally potato babka would be eaten as a side dish but it could easily be used as a tasty vegetarian main.

10 medium sized potatoes
400g Mushrooms
150g Cheese
5 tablespoons of sour cream
1 tablespoon of flour
30g Butter
3 onions
2 tablespoons of vegetable oil
Salt and pepper to taste
Chop the onions and fry them in the vegetable oil. Rub the mushrooms clean, chop and then and add to the pan. Season with salt and pepper.
Grate the potatoes and season with salt and pepper. Brush a large baking tin with butter and put a half of the grated potatoes there.
Grate the cheese. Put the mushrooms onto the potatoes, coat them with 1-2 table spoons of sour cream and sprinkle with half of the grated cheese.
Put the second half of potatoes over the cheese, coat with the remaining sour cream and sprinkle with the second half of cheese. Heat the oven to 180C.
Bake in the oven until cooked through and golden on top