Potato and champignon casserole with cream

by Editorial Staff

The main ingredients of this casserole are mushrooms, potatoes, and cream. Potato slices are baked with fried mushrooms, in a creamy sauce, with onions and garlic. Although the recipe for potato and champignon casserole is quite simple, the dish turns out to be tasty and effective, your family and guests will be satisfied.

Cook: 50 minutes

Servings: 6


  • Potatoes – 1 kg
  • Champignon mushrooms – 500 g
  • Cream – 400 g
  • Bulb onions – 2 pcs.
  • Butter – 2 tbsp
  • Mayonnaise – 2 tbsp
  • Garlic – 1 clove
  • Salt – 1 teaspoon (to taste)
  • Ground black pepper – 0.5 teaspoon (to taste)


  1. Wash the mushrooms thoroughly. Then cut the mushrooms into flat slices.
  2. Melt 1 tablespoon in a frying pan. a spoonful of butter and fry the mushrooms on it (stirring, over medium heat, 3-4 minutes). Peel, wash, and cut the potatoes into thin slices. Peel the garlic and onion. Wash the onion. Chop everything finely.
  3. 1 tablespoon. Melt a spoonful of butter in a saucepan and simmer the onion and garlic in it until transparent (over medium heat, stirring for 1-2 minutes). Then mix the contents of the saucepan with the cream. Turn on the oven.
  4. Place half of the potatoes on the bottom of a baking dish. Season with salt and pepper. Spread the fried mushrooms evenly on the potatoes and pour over half the cream sauce. Spread the remaining potatoes on top.
  5. Season the potatoes with salt and pepper, pour over the remaining creamy sauce, and brush with mayonnaise.
  6. Place the baking dish on the middle shelf. Bake the casserole with champignons and potatoes in the oven at 140-160 degrees C for 40-50 minutes until golden brownish crust is formed.
  7. A casserole of potatoes and champignons with cream is ready. Serve hot potato and champignon casserole.

Bon Appetit!

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