Summary

Ingredients

• 1 ½ kg potato (s)
• salt
• 1 kg mushrooms
• 1 onion (s)
• 50 g butter
• 2 tablespoon lemon juice
• pepper
• 250 g sour cream
• Oregano, dried
• 0.25 liter ¼ milk
• Nutmeg, grated
• 100 g cheese (Gouda)
• 100 g cream

Print Recipe Pin Recipe

Instructions

1. Peel the potatoes, cook for 20 minutes. Clean the mushrooms, cut in half. Dice the onion. Fry the onion in 20 g butter. Add the mushrooms, fry until brown, then deglaze with lemon juice, season with salt and pepper. Add 200 g sour cream. Season again with oregano, salt and pepper.
2. Drain the potatoes, add the rest of the butter, mash. Gradually pour in milk. Season with salt and nutmeg. Pour the puree into a piping bag with a star nozzle. Grease a 30 cm gratin dish. Pour the puree into the mold as an edge. Put the mushrooms in the middle. Grate the cheese, mix about half of it with the cream and sour cream. Season with oregano, salt and pepper.
3. Spread on the casserole, sprinkle with the rest of the cheese. Bake in the oven (electric oven: 200 ° / fan oven: 180 °) for 20-25 minutes.
4. Note: The quantities given are based on the fact that this dish is a main course. If you want to make it as a side dish, the quantities should be reduced accordingly.