Delicious casseroles are a versatile dish for both everyday and festive tables. Try the potato and mushroom casserole. Use both mashed potatoes and vegetables, cut into plastics, and do not spare the cheese - it forms an appetizing golden brown crust on the surface. Serve the dish on the table right in the dish - this will make it look especially elegant.
It is necessary
-
- Mashed potato casserole:
- 700 g potatoes;
- 1/2 cup milk
- 150 g cheddar cheese;
- 60 g butter;
- 300 g frozen mushrooms;
- 2 onions;
- 2 cloves of garlic;
- 100 ml sour cream;
- salt;
- freshly ground black pepper;
- vegetable oil for frying.
- French casserole:
- 500 g potatoes;
- 250 ml of milk;
- 50 g butter;
- 250 ml cream;
- 250 g fresh champignons;
- 1 clove of garlic;
- 50 g grated parmesan;
- salt;
- freshly ground black pepper.
Instructions
Step 1
Mashed potato casserole
Easy to make a mashed potato casserole. Peel the potatoes and boil them in salted water until soft. Drain, add butter and warm milk to a saucepan and mash the potatoes, turning them into mashed potatoes. Grate the hot cheese and add half to the mixture, stirring gently.
Step 2
Heat vegetable oil in a skillet. Chop the onion into thin rings, chop two garlic cloves. Place the onion and garlic in a skillet and cook for 5 minutes, stirring occasionally. Add frozen mushrooms and simmer all together until the water evaporates completely. Salt the mushroom mixture, add freshly ground black pepper.
Step 3
Lubricate the sides and bottom of the round refractory mold with oil. Roll a ball of oiled paper, fill it with warm mashed potatoes, and cut off the tip. Squeeze the mashed potatoes along the edges of the form in the form of a border, put the fried mushrooms in the center. Pour sour cream over them, sprinkle with the remaining cheese, form a monogram on top of mashed potatoes. Place the dish in a preheated oven and bake for 20-25 minutes until golden brown.
Step 4
French casserole
Casserole in the French flavor, with garlic, mushrooms and cream, is no less tasty. Cut the champignons into thin plastics, put them in a pan with heated butter and fry for 5-7 minutes. Season with salt and pepper. Peel the potatoes, cut them into slices. Rinse them with cold water to prevent the potato slices from sticking together.
Step 5
Boil the milk in a large saucepan, add butter, cream, salt and pepper. Place the chopped potatoes in the milk. Stir the mixture gently, making sure the potato slices do not stick together. Bring milk to a boil, reduce heat, and simmer for half an hour.
Step 6
Rub the sides and bottom of the ovenproof dish with a chopped clove of garlic and brush with oil. Lay out the mushrooms, flatten. Place the potato mixture on top and cover everything with grated Parmesan. Place the dish in a preheated oven and bake for 40-45 minutes. At the end of the process, you can turn on the grill for 1-2 minutes to brown the casserole.
