Potato Casserole with Mushrooms under Cheese-Cream Sauce
A hearty and aromatic dish. It is recommended to thoroughly fry the champignons to avoid excess liquid and bring out their flavor. Adding dried mushrooms is optional, but they make the taste more rich. This recipe is designed for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- potato 500 g
- champignons 300 g
- dried porcini mushrooms 20 g
- leek
- cheese 200 g
- cream 10-15% 100 ml
- salt
- pepper
- vegetable oil
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 17
Pour boiling water over the dried mushrooms and leave for 15 minutes.
Step 2 of 17
Drain the water.
Step 3 of 17
Thinly slice the champignons.
Step 4 of 17
Grease a frying pan with vegetable oil and place the mushrooms in a single layer.
Step 5 of 17
Fry on both sides. Repeat the procedure with all the mushrooms.
Step 6 of 17
Cut the leek into rings (or onion into strips).
Step 7 of 17
Slice the potato into thin slices.
Step 8 of 17
Grate the cheese using a fine grater.
Step 9 of 17
Pour in the cream.
Step 10 of 17
Mix the contents.
Step 11 of 17
Place the potato in one baking pan (about 20×30 cm) or in individual ramekins.
Step 12 of 17
Add a little salt and pepper.
Step 13 of 17
Distribute the champignons on top.
Step 14 of 17
Add the porcini mushrooms.
Step 15 of 17
Place a layer of onion.
Step 16 of 17
Put potato on top and salt slightly.
Step 17 of 17
Pour over the cheese and cream mixture. Place in the oven to bake at 180 degrees for 40–45 minutes.
