Potato casserole with mushrooms and cheese

This aromatic potato casserole with porcini mushrooms is a great option for a hearty lunch or dinner. For cooking, you can take any mushrooms, but it is the white ones that give it a unique aroma and delicate taste.

A delicious casserole with potatoes and mushrooms can be prepared very quickly, in a hurry. This is the most simplistic version of a delicious and quick lunch available and inexpensive.

It should be noted that baked potatoes with cheese acquire a piquant aftertaste, and cream makes food soft and tender.

Cooking time: 60 minutes.

Mushrooms do not require preliminary defrosting, you can put them in a vegetable casserole, as well as in many other dishes directly from the freezer, as long as they are already cut.

Creamy potato casserole with mushrooms and cheese in the oven

Peel the potatoes and cut them into slices about 2 mm thick.

Grease the baking bowl with butter or spread small pieces of butter on the bottom.

We spread the mushrooms in an even layer. Sprinkle lightly with salt.

Put potatoes on top of the mushrooms in the form of fish scales.

Salt and pepper. Other dry herbs can be added if desired.

Fill the dish with cream and bake in the oven for about an hour, setting the temperature to 180 degrees. After cooking, sprinkle it with grated cheese and return it to the oven for another 3 minutes.

After that, slightly chilled, serve on the table for lunch or dinner. As you can see, everything is extremely simple and fast. In a matter of minutes, the casserole with potatoes and mushrooms is ready.