Potato casserole with mushrooms is one of the simplest dishes that even a novice cook can handle, and products for potato casseroles can be found in any refrigerator. In addition to its simplicity and economy, this dish is hearty, beautiful and delicious.
It is necessary
-
- 400 g potatoes;
- 200 g of champignons;
- 1 onion head;
- 2 chicken eggs;
- 50 ml cream;
- 150 g of Adyghe cheese;
- 50 g of greens;
- salt
- pepper to taste.
Instructions
Step 1
Peel the potatoes and cut them into thin slices. Heat vegetable oil in a heavy-bottomed skillet and fry the potatoes until half cooked. Make sure that the circles do not break, otherwise the casserole will not look very pretty.
Step 2
Wash the mushrooms and cut into small pieces. Cut the onion into thin half rings. Fry the onions lightly in vegetable oil until translucent, then add the mushrooms and fry everything together for another 2-3 minutes.
Step 3
Whisk two eggs and add the cream to the mixture. Beat the mixture well again. Cut the Adyghe cheese into small pieces. Finely chop the parsley, dill and green onions and set aside for now.
Step 4
Grease a baking sheet or baking dish with vegetable oil and line half of the potatoes in an even layer. Season it with pepper and salt. Top with mushrooms and onions. Pour in half of the butter and egg mass. Top with remaining potatoes, salt and pepper. Pour in the other half of the egg and cream mixture. Sprinkle generously with Adyghe cheese on top.
Step 5
Preheat the oven to 200-220 degrees and place a baking sheet with potato casserole there. Bake until tender, 15-20 minutes. Make sure that the casserole does not dry out. It doesn’t take long to bake, because all the ingredients are half ready.
Step 6
Remove the casserole from the oven and sprinkle with herbs. Cut into portions and serve hot. No additional side dish is required for the casserole. It goes well with light vegetable salad.
