Ingredients for Cooking Potato Casseroles with Mushrooms and Cheese
- Jacketed potato 1 kg
- Champignons 700 g
- Cheese 300 g
- Cream 20% 200 ml
- Egg 2 pcs.
- Large onion 1 pc.
- Vegetable oil 4 tbsp. l
- Garlic 2 tooth.
- Salt to taste.
- 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!