Everything about this dish I love: simple ingredients, easy preparation, and in the end – a very tasty dish. This Mushroom Potato Casserole recipe is well worth jotting down in your cookbook!

Summary

Ingredients

• Potatoes – 6 pcs.
• Oyster mushrooms – 600 g
• Bulb onions – 1 pc.
• Hard cheese – 150 g
• Suluguni cheese – 200 g
• Chicken eggs – 2 pcs.
• Cream 10% – 200 ml
• Garlic – 2 cloves
• Vegetable oil – 40 g
• Dried rosemary – 1 teaspoon
• Salt to taste
• Ground black pepper – to taste

For this casserole, we will pre-prepare all the ingredients: boil the potatoes a little, fry the mushrooms and onions, make a delicious filling so that the casserole is softer and tastier. In general, see the detailed recipe.

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Instructions

1. Wash the potatoes well and boil in water almost until tender. It is best to use potato varieties that do not crumble after cooking. While the potatoes are cooking, chop the onion and garlic coarsely.
2. Fry the onion in vegetable oil. When it becomes transparent, add the garlic. Add rosemary. Cut the oyster mushrooms.
3. When the onion turns golden, add the mushrooms to the onion and continue frying. When the mushrooms are fried, add salt and pepper. Peel the boiled potatoes and cut them into slices.
4. For pouring, mix the cream, eggs, and part of the hard cheese grated on a coarse grater. We also add salt and ground pepper here. Put the fried mushrooms in the first layer.

   

5. Then on top – a layer of thinly sliced ​​suluguni cheese. Lay the potato mugs on the cheese in an even layer. Sprinkle with salt and pepper.
6. Fill with the prepared filling and sprinkle with the remaining grated cheese. We put the form in the oven, preheated to 180 degrees.
7. We bake potatoes with mushrooms and cheese for no more than 30 minutes but always focus on your oven. The finished casserole of potatoes, mushrooms, and cheese will be covered with a beautiful golden crust.
8. Serve hot potato casserole with salad or any vegetables.

   

Bon Appetit!