Potato Casserole with Mushrooms and Leeks
by Editorial Staff
There are many recipes for making a potato casserole. Today – potato casserole with mushrooms, leeks and cream cheese filling. It is not a shame to put such a casserole even on a festive table. It is interesting that before baking, the potatoes are pre-boiled and grated!
Cook: 50 mins
Servings: 4
Ingredients
- Potatoes – 6 pcs. (about 250 g)
- Champignons – 130 g
- Leeks – 60 g
- Eggs – 2 pcs.
- Cream – 40 ml
- Hard cheese – 35 g
- Sunflower oil – 30 ml
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare all the ingredients you need to make the mushroom and leek potato casserole.
- Remove the skin from the mushroom caps, if necessary, clean the mushroom legs from contamination. Cut the mushrooms into medium sized pieces.
- Cut the leeks into rings. (Instead of leeks, you can use any other onion, such as onions or even green ones.)
- Fry the mushrooms and onions in sunflower oil, salt everything during the frying process, until the mushrooms are ready.
- Simultaneously with frying the mushrooms, boil the potatoes in their skins. To do this, put the potatoes in salted water and cook for about 20 minutes, you do not need to bring the potatoes to full readiness. Then peel the potatoes.
- Grate the potatoes with a coarse grater. Transfer the grated potatoes to a bowl, add the fried mushrooms, onions and black pepper. We do not add salt, since both mushrooms and potatoes are already salted.
- Toss potatoes with mushrooms and onions. Place the potato mixture in a baking dish. Smooth the surface.
- To pour, combine cream, eggs and cheese grated on a fine grater (2/3 of the total). Add a pinch of salt and stir the filling with a fork.
- Pour the cream cheese filling over the potatoes.
- Bake the cream and cheese potatoes in an oven preheated to 180 degrees, about 25 minutes, until golden brown.
- The potato casserole with mushrooms and leeks is ready. Serve hot or warm potato casserole as a side dish, cut into squares.
Enjoy your meal!
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