Potato casserole with mushrooms and cheese

Ingredients for Cooking Potato Casseroles with Mushrooms and Cheese

  1. Jacketed potato 1 kg
  2. Champignons 700 g
  3. Cheese 300 g
  4. Cream 20% 200 ml
  5. Egg 2 pcs.
  6. Large onion 1 pc.
  7. Vegetable oil 4 tbsp. l
  8. Garlic 2 tooth.
  9. Salt to taste.
  10. Ground white pepper to taste.
  • Main ingredients
  • Portion 6-8

Cooking potato casseroles with mushrooms and cheese:

Boil potatoes in a peel, until half cooked, cool to peel.

Chop the champignons.

Crush the garlic.

Chop the onion.

Grate the cheese.

Pour vegetable oil into the pan, fry the garlic for a few seconds for flavor and remove it.

Fry the onion until transparent, add the mushrooms, fry, stirring frequently, until tender. Add salt and pepper to taste.

Beat with a fork eggs, salt and ground pepper to taste. Add cream, mix, add grated cheese and mix again.

Cut peeled potatoes into circles, put in a heat-resistant form.

Put a layer of mushrooms, cover with cheese fill. If you want the cheese to stretch, then cover the form with foil, if you want a golden crust, then put the casserole in the oven without foil.

Bake in a preheated oven for about 30-40 minutes.

Serve hot casserole with vegetable salad. Enjoy your meal!