Delicious and simple potato casserole with mushrooms and cheese. Be sure to cook this casserole for lunch or dinner. The dish is tasty and nutritious, it can also be prepared for a festive table.
Cook: 2 hours
Ingredients
Potatoes (cooked in their skins) – 1 kg
Champignons – 700 g
Hard cheese – 300 g
Cream 20% – 200 ml
Eggs – 2 pcs.
Bulb onions (large) – 1 pc.
Vegetable oil – 4 tbsp
Garlic – 2 cloves
Salt to taste
Ground white pepper – to taste
Directions
Prepare the ingredients for the mushroom and cheese potato casserole. Boil potatoes in a peel, until half cooked, cool and peel. Cut the champignons. Crush the garlic. Chop the onion. Grate the cheese on a coarse grater.
Pour vegetable oil into a skillet, fry the garlic for a few seconds for aroma and remove.
Fry the onion until transparent. Add mushrooms. Fry, stirring often, until tender. Add salt and pepper to taste.
Beat eggs, salt and white pepper with a fork. Add cream, grated cheese and stir.
Cut the peeled potatoes into slices, put in an ovenproof dish. Lay out a layer of mushrooms, cover with cheese filling. If you want the cheese to stretch, cover the mold with foil. For a golden crust, place the mushroom potato casserole in the oven without foil. Bake the potato casserole with mushrooms and cheese in a preheated oven for about 30-40 minutes.
Serve the casserole hot with a vegetable salad.Enjoy your meal!
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Ingredients
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