Mushrooms with potatoes in the oven with sour cream

1. Peel the potatoes and rinse with cool water. Then cut it into slices, not too finely - into halves or quarters (depending on the size of the tubers). Put the chopped vegetables in a medium-sized saucepan and pour clean water. Next, put the pan on medium heat and bring the water in it to a boil. Then reduce the heat, salt the water to taste and boil the potatoes until half cooked. Cook for 6-8 minutes, depending on the potato variety. Then drain the water.

2. While the potatoes are cooking, turn on the oven at 200 degrees Celsius. Wash the spinach leaves, put them on a clean, dry towel to dry. Spinach leaves can be used at will - they will give freshness and make the dish healthier.

3. In a separate container, mix sour cream (at least 20% fat content) and olive oil. Peel the garlic and grind it with a special garlic press. Grate the cheddar on a coarse grater. Add garlic and half a portion of grated cheese to a container with sour cream and olive oil. Mix everything well, add salt and freshly ground black pepper.

4. Rinse the champignons thoroughly with running water from the ground and dirt. Then get rid of excess water by throwing them into a colander. Cut lengthwise into medium-sized slices.

5. Grease a baking dish of a suitable size with a piece of butter. Then lay the sliced mushrooms and boiled potatoes in layers, put spinach leaves between the potatoes. Pour a mixture of sour cream and olive oil on top of all this. To make the potatoes more juicy, pour a little chicken broth into the mold.

6. Put the baking dish in the preheated oven for 25-30 minutes, until the potatoes are finally ready. Then remove the dish from the oven and sprinkle the remaining grated cheese on top. Put the baking dish back in the oven for about 10 minutes so that the cheese melts and browns a little.

As soon as the dish is covered with a golden-brownish crust, remove the baking dish from the oven.

Bon appetit!