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Mushroom and Potato Casserole
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Source: https://recipheon.com/en/recipes/main-dishes/mushroom-and-potato-casserole
About this recipe
Mushroom and potato casserole is a meatless meal of potato layers, browned mushrooms, onion, cream, and cheese. Cook off the mushrooms’ visible liquid first so the casserole does not become watery. Cream binds the layers and gives the potatoes a smooth texture, while cheese forms a golden topping. Let the casserole rest briefly after baking so the layers hold together when sliced.
Ingredients
700 g potatoes
250 g button mushrooms
1 onion
150 ml cream
70 g grated mild semi-hard cheese
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 190°C and position a rack in the middle. Slice the potatoes into 3 mm rounds, boil for 7–8 minutes after the water comes to a boil, until the edges begin to soften but the slices do not fall apart, then drain thoroughly.
Slice the mushrooms and cut the onion into thin wedges. Heat the olive oil in a skillet over medium-high heat and cook the mushrooms with the onion for 7–8 minutes, until all visible liquid has evaporated. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly.
Layer the potatoes and mushrooms with onion in a baking dish, pouring some of the cream over each layer.
Cover the dish and bake for 20 minutes. Uncover, sprinkle with the cheese, and bake for another 10 minutes, until the potatoes are completely tender when pierced with a knife and the cheese is golden.
Let stand for 5 minutes and serve.
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