Potato casserole with mushrooms and cheese
0
900
Kitchen
Russian
Calorie content
139.1 kcal
Portions
6 port.
Cooking time
100 minutes
Proteins *
7.2 gr.
Fats *
10.6 gr.
Carbohydrates*
6.6 gr.
A very aromatic casserole with a brown cheese crust and hearty mushroom filling. An ideal dish to gather in a narrow circle of loved ones and share a meal with a leisurely conversation. Chilled white wine is ideal for this casserole.
Ingredients
Cooking process
We clean the chanterelles of possible impurities, rinse, dry. If other mushrooms are used, they must also be rinsed thoroughly and boiled before frying. Peel and finely chop the onions. Heat vegetable oil in a frying pan and put mushrooms and onions there. Stir occasionally, fry for half an hour until tender.
We lay the potatoes in a dense layer around the entire perimeter of the form, trying to completely cover the mushroom filling. We spread the second half of the mushrooms with onions, setting aside a few pieces for decoration. We cover them again with the remaining potatoes. Fill with the remaining egg and sour cream mixture. Rub the hard cheese on a coarse grater and sprinkle it on the surface of the casserole.
Preheat the oven to 180 degrees. In the hot oven, place the casserole dish on the lower level. We bake for an hour. During this time, the potatoes should be completely soft, and the cheese crust on top should be well browned. If the potatoes are still hard, continue baking further, covering the dish with foil so that the top does not burn. We take the finished casserole out of the oven and let it cool slightly so as not to burn itself when serving. We decorate the surface with deferred mushrooms and a few branches of any greenery.
Bon Appetit!