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Potatoes in pots with mushrooms and cheese

Potatoes Baked in Pots with Mushrooms and Cheese

Delicious, fragrant, and quick and easy to make! Potatoes baked in individual pots with mushrooms and cheese—a classic, crowd-pleasing flavor combination. Baking slowly in the oven gives the dish a braised, melt-in-your-mouth quality, and the cream reduces into a thick, savory sauce. It's just right for both an everyday meal and a special-occasion table.

katushafin

Recipe author

Potatoes in pots with mushrooms and cheese

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Composition / ingredients

Servings:

Potatoes

600

Button mushrooms

250

Onion

Cream

100

Hard cheese

Dry spices (nutmeg, ground pepper)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 21 % 4 g

Carbohydrates 58 % 11 g

105 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make potatoes in pots with mushrooms and cheese? Gather the ingredients. Any mushrooms will do—wild mushrooms, button mushrooms, oyster mushrooms, fresh, dried, or frozen. Button mushrooms are the easiest to work with.
Step 2:

Peel the potatoes and slice them into thin rounds.
Step 3:

Gently clean the mushrooms and pat them dry with paper towels. Slice them thin.
Step 4:

Peel the onion and cut it into quarter-rings.
Step 5:

Get out your baking pots. Layer the potatoes in the bottom, then the onion on top.
Step 6:

Add the sliced mushrooms on top.
Step 7:

Pour the cream into a cup and stir in the spices and salt. I used nutmeg and ground black pepper, but use whatever you like. The fat content of the cream is up to you—I used a light cream (about 10%). Keep in mind that this affects the dish's calorie count. Stir the cream well.
Step 8:

Pour the cream over the potatoes and mushrooms. Cover the pots with their lids. Set them on a baking sheet—that keeps the oven clean if the cream bubbles over. Put the pots into an oven preheated to 400°F (200°C) and bake for 40 minutes.
Step 9:

While the dish bakes, grate the cheese on the coarse holes of a box grater. Use a good-quality hard cheese with no vegetable-fat fillers—it should taste good and melt well.
Step 10:

When the time is up, take the pots out of the oven but leave it on. Sprinkle the cheese over the top.
Step 11:

Return the pots to the oven, this time uncovered. Bake for about 10 more minutes, until the cheese has melted. Take the finished dish out of the oven.
Step 12:

Serve right away—straight from the pots, or spooned onto plates. Enjoy!

If you like, sauté the mushrooms and onion beforehand; it makes the dish even tastier, though a bit richer.
Instead of fresh mushrooms you can use frozen or dried ones (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms any convenient way (for example, in the microwave on the appropriate setting—check your manual) and drain off the liquid; or, if the amount of liquid isn't critical, use them without thawing. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
Keep in mind that every oven is different, so the temperature and cooking time may vary from what's given here.
You can swap the button mushrooms for porcini or slippery jacks, but account for the difference in prep and cooking time.