Baked casserole with potatoes and mushrooms
Description
The dish is prepared without unnecessary complications. It's hard to imagine anything more practical: leftover cold boiled potatoes in their skins that didn't fit into yesterday's Olivier salad, a couple of handfuls of frozen mushrooms forgotten in the depths of the freezer, and a piece of slightly dried cheese—this is almost everything you'll need to make this casserole. And the result will be excellent—filling, delicious, and attractive! So I highly recommend you try it. The finished dish can be served immediately.
Instructions
- 1
Step 1
First, boil the potatoes - if you're cooking them specifically for the casserole, it's better not to overcook them; let them be slightly firm.
- 2
Step 2
Sauté the onion sliced into half-rings.
- 3
Step 3
When it turns golden, add the previously parboiled mushrooms to the pan, mix well, sauté for 2-3 minutes over high heat, then turn off the heat. Don't forget to season with salt!
- 4
Step 4
Peel the potatoes and slice them into rounds about 1 centimeter thick.
- 5
Step 5
Grate the cheese on a coarse grater.
- 6
Step 6
Place half of the boiled potatoes in the baking dish. If the dish is ceramic, you don't need to grease it with oil.
- 7
Step 7
Salt, sprinkle with spices, and coat with sour cream.
- 8
Step 8
Place mushrooms with onions.
- 9
Step 9
And also brush with sour cream.
- 10
Step 10
The next layer is the remaining potatoes.
- 11
Step 11
And grated cheese.
- 12
Step 12
Bake in a preheated oven at 180°C for about half an hour. The finished casserole should look like this. Doesn't it look delicious? :) Sprinkle it with finely chopped dill and serve immediately!