Baked Potatoes with Mushrooms, in Cream
by Editorial Staff
Garnish for meat and a delicious independent dish – potatoes with mushrooms, baked in cream, under a cheese crust.
Cook: 1 hour 15 mins
Ingredients
- Potatoes – 500 g
- Champignons – 200 g
- Bulb onions – 1 pc.
- Cream 15% – 200 ml
- Hard cheese – 100 g
- Vegetable oil – 20 ml
- Salt to taste
- Ground black pepper – to taste
Directions
- Before preparing baked potatoes with mushrooms, we prepare all the necessary products according to the list. We turn on the oven to heat up to 190 degrees.
- Coarsely chop the champignons and fry in vegetable oil for several minutes.
- Cut the onion into strips and add to the mushrooms.
- Stir, salt and pepper. Fry mushrooms and onions for another 3-4 minutes.
- Meanwhile, cut the peeled potato tubers into thin (about 3 mm) plates.
- Place the potatoes in an oiled baking dish. Sprinkle some layers with salt and pepper.
- Top with fried mushrooms and onions.
- Fill the potatoes with mushrooms with cream (preferably hot).
- Cover the mold with potatoes and mushrooms with foil, put on a baking sheet and send to a hot oven. We bake the potatoes in cream for about 30-40 minutes at a temperature of 190 degrees.
- When the potatoes have become soft, remove the mold from the oven and remove the foil.
- Add pieces of hard cheese to the mold (you can grate). We return the potatoes with mushrooms to the oven for 5-10 minutes.
- Serve hot baked potatoes with mushrooms and cheese.
Enjoy your meal!
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