Usuba
Potato Casserole with Mushrooms and Cheese
A simple and hearty potato, mushroom, and onion casserole baked with creamy sauce and cheese. This dish is quick to prepare, requires minimal ingredients, and is perfect for both everyday meals and entertaining guests. It's delicious when served hot and remains tasty the next day.
- Prep
- 20 min
- Cooking
- 40 min
- Total
- 60 min
- Standard serving
- 298.5 g
Ingredients
Total 10
Instructions
- 1
Step 1
Prepare all ingredients: boil the potatoes if they are raw, cut the mushrooms into small cubes, leaving one for decoration.
- 2
Step 2
Slice one mushroom thinly for garnishing the casserole.
- 3
Step 3
Heat a skillet, spray it with oil and add diced mushrooms. Stir until the mushrooms release their juice and turn golden brown.
- 4
Step 4
Chop the onion into small cubes. Add it to the mushrooms and continue frying, stirring, until the onion becomes soft and transparent, and the mixture acquires a golden-brown color. Season lightly with salt.
- 5
Step 5
Grate the cheese (the grater size does not matter). Whisk the eggs with cream, add salt and pepper.
- 6
Step 6
Preheat the oven to 180–200 degrees. Spread the potatoes in a single layer in a baking dish and mash them with a potato masher or the back of a glass. Salt to taste.
- 7
Step 7
Level out the potato layer and form small edges about 5 cm high. Arrange the mushrooms with onions in the center.
- 8
Step 8
Place mushroom slices on a hot skillet for garnish. Fry for 2 minutes on each side until golden brown.
- 9
Step 9
Spread most of the grated cheese over the mushrooms and onions. Pour the egg and cream mixture over the cheese.
- 10
Step 10
Garnish the casserole with fried mushroom slices and cherry tomatoes. Sprinkle with the remaining cheese and herbs.
- 11
Step 11
Place the casserole in a preheated oven for 20–30 minutes until golden brown. Serve the finished dish hot or let it cool and serve cold.
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