Potato Casserole with Mushrooms, Sour Cream and Cheese

Potato casserole with mushrooms, sour cream, and cheese is a delicious and satisfying dish that is hard to resist. Mushrooms go well with potatoes, and sour cream and cheese give the casserole a delicate creamy taste.

Summary

Ingredients

• Potatoes – 600 g
• Champignons – 300 g
• Hard cheese – 120 g
• Sour cream 15% – 200 g
• Eggs (yolks) – 2 pcs.
• Onions – 80 g
• Butter – 30 g
• Salt to taste
• Ground black pepper – to taste

Instructions

1. Cut the peeled potatoes into medium pieces. Place the potatoes in a saucepan, cover with water, add salt to taste, and bring to a boil. Cook over low heat until tender, about 15 minutes.
2. Cut the peeled onion into small cubes. Rinse the mushrooms thoroughly and cut into slices.
3. Melt the butter in a skillet and sauté the onions for 3-4 minutes.

   

4. Add the chopped mushrooms and fry them until all the liquid has evaporated. Season with salt and pepper at the end.
5. Combine sour cream with egg yolks, add 1 pinch of salt and shake the mass with a fork.

   

6. Grate the cheese on a coarse grater. Turn the oven 180 degrees to preheat.
7. Drain the boiled potatoes. Place half of the potatoes in an even layer on the bottom of a baking dish (I have a 25×20 cm dish). Sprinkle with 1 pinch of ground pepper. Top with half the mushrooms and onions. And sprinkle with half of the grated cheese.
8. Then lay out the layer of the remaining potatoes and the layer of mushrooms and onions again. Pour over with a mixture of sour cream and egg yolks.
9. Sprinkle on top with the remaining grated cheese and send to an oven preheated to 180 degrees for 20 minutes, bake until golden brown.
10. Potato casserole with mushrooms, sour cream, and cheese is ready! Serve the casserole immediately.

    

Bon Appetit!