Potato casserole with mushrooms and cheese

How to make potato casserole with mushrooms and cheese?

1. The first stage of cooking - preparation of ingredients:

- put the oven to heat up to 200 degrees Celsius,

- wash the potatoes, peel and cut into circles about half a centimeter thick,

- peel the onion, rinse with cold water and cut into half rings,

- wash and dry the mushrooms with paper towels, then cut them to your taste (champignons can be cut into plates, and forest mushrooms are just large pieces, small mushrooms can be put whole),

- peel and chop the garlic,

- grate the cheese on a medium grater.

2. Put a large frying pan on medium heat, pour oil into it, heat it well. Put the onion in the oil and, stirring, fry it for 10 minutes. Next, lay out the mushrooms, sprinkle them with salt, ground black pepper and fry, without ceasing to stir, all together for another 10 minutes. Add the garlic, fry for another minute and remove the pan from the heat.

3. Pour the cream into another pan, and put the chopped potatoes in them. Season with salt, pepper, and sprinkle with aromatic herbs. Put the pan on high heat, bring the cream to a boil, then reduce the heat and cook the potatoes, stirring, for 10 minutes.

4. Then put two thirds of the potatoes in a baking dish, which must first be greased with a small amount of olive oil. Put fried mushrooms and onions on top of the potatoes, then lay the remaining potatoes beautifully and evenly. Pour the cream into the mold as well. Sprinkle everything on top with a small amount of rosemary leaves, then grated cheese, dried Provencal herbs and cover the mold with a double layer of foil.

5. Send the form with the future casserole into the oven, cook for half an hour, then remove the foil. Cook the casserole without foil for another 25 minutes, then turn off the heat and keep the casserole in the oven for another 10 minutes.

Decorate the finished casserole with the remaining rosemary leaves and sprigs and serve hot.

Bon appetit!

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.

Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what to do so that they don't curl up?"

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 the useful information about the features of ovens !