Potato casserole recipe with mushrooms and cheese:
6-8 medium-sized potatoes
200 g of fresh mushrooms (champignons, chanterelles or others of your choice)
2 garlic cloves
150 g of hard cheese (grated)
1 cup of milk
Salt and pepper to taste
Vegetable oil for frying
Greens (coriander, parsley) for decoration
Preparation of ingredients: Peel and slice the potatoes into thin slices. Chop the mushrooms, onion and garlic finely.
Roasting mushrooms: Add vegetable oil in a preheated frying pan and fry the onion until golden brown. Then add the mushrooms and garlic, fry until the mushrooms lose moisture and turn golden. Add salt and pepper to taste.
Collecting casseroles: Put a layer of potatoes in a baking dish, then a layer of fried mushrooms and onions. Repeat the layers until you run out of ingredients.
Filling with egg-milk mixture: In a deep bowl, beat the eggs and add the milk. Add salt and pepper to taste. Pour the resulting mixture into the contents of the mold.
Sprinkle with cheese: Sprinkle the surface with grated cheese.
Baking in the oven: Place the mold in a preheated 180 degree oven and cook for about 40-45 minutes, or until the potatoes are soft and the top turns golden.
Serving: Remove from the oven, sprinkle with fresh herbs and serve hot.
This recipe creates a delicious and flavorful dish with potatoes, mushrooms and cheese. Enjoy your meal!
Potato casserole recipe with mushrooms and cheese