Potatoes in pots with mushrooms and cheese

Delicious, fragrant, easy and quick to cook! Potatoes in pots with mushrooms and cheese — a recipe with a classic and everyone's favorite combination of flavors. Baking in the oven makes the dish stewy, and the cream turns into a thick aromatic sauce. It is suitable for both an ordinary and a festive table.

katushafin

Recipe author

Potatoes in pots with mushrooms and cheese

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Composition / ingredients

Servings:

Potatoes

600

Champignons

250

Onion

Cream

100

Hard cheese

Spices dry (nutmeg, ground pepper)

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make potatoes in pots with mushrooms and cheese? Prepare the products. Wash the potatoes well and dry them. Mushrooms are suitable for any — forest, champignons, oyster mushrooms, fresh, dry, frozen. The easiest way to cook with champignons.
Step 2:
Peel the potatoes and cut them into thin circles.
Step 3:
Gently wash the mushrooms from dirt and dry them with paper towels. Cut them into plates.
Step 4:
Peel the onion and cut into quarters of rings.
Step 5:
Take the baking pots. Put potatoes on the bottom, onions on it.
Step 6:
Put the chopped mushrooms on top.
Step 7:
Pour cream into a glass, pour spices and salt into them. I took nutmeg and ground black pepper. You can use any others to your liking. The fat content of the cream is also at your discretion. I took 10%. Keep in mind that this will change the calorie content of the dish. Mix the cream well.
Step 8:
Pour cream over potatoes with mushrooms. Cover the pots with lids. Set them on a baking sheet — this will help not to stain the oven if the cream starts to run away. Put the pots in the oven, preheated to 200 ° C. Bake them for 40 minutes.
Step 9:
While the dish is baking, grate the cheese on a coarse grater. Take a high-quality hard cheese, without vegetable fat substitutes. It should be delicious and melt well.
Step 10:
After a while, remove the pots from the oven, but do not turn it off. Sprinkle the dish with cheese.
Step 11:
Return the pots back to the oven without lids. Bake for about 10 more minutes. The cheese should melt. Remove the finished dish from the oven.
Step 12:
Serve it to the table right away. You can put it right in pots, or you can put it on plates. Enjoy your meal!

If desired, you can pre-fry mushrooms with onions, it will turn out even tastier, but more calorific.

Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Champignons can be replaced with boletus or buttermilk, but take into account the difference in the sequence and cooking time.