Potato and mushroom casserole – ingredients:
– 2 medium-sized tomatoes (4-5 cherries)
– 1 onion
– Sour cream 5th century. l. sour cream
– Vegetable oil for frying and greasing the mold
– Potatoes 700 g
– Mushrooms (I have champignons) for casserole in 15 minutes, 300 g
– Ground black pepper 0.5 tsp
– Salt 1 tsp. (0.5 for potatoes, 0.5 for mushrooms and onions)
– Provencal herbs 1 tsp
Step 1
For casserole with potatoes and mushrooms wash and peel the vegetables. Finely chop the onion. Next, cut the mushrooms and potatoes into circles.
Tremo cheese. Potato circles should not be very thick – 2-3 mm is enough.
Step 2
For a mushroom casserole, in a separate bowl, add potatoes, salt, pepper and seasoning “Herbs de Provence” in 15 minutes. Mix well and set aside.
Step 3
Fry the onion for 2-3 minutes in vegetable oil, add mushrooms to it, you can add a little salt.
Step 4
Be sure to fry the mushrooms in a pan for casserole with potatoes, otherwise they will release all the juice in the oven and the potatoes will simply be cooked in it.
Step 5
Now lay the layers of casserole with potatoes and mushrooms. Lubricate the form with oil. Place the potato circles in one layer.
Grease with sour cream, add mushrooms and sprinkle with cheese.
Then we repeat the layers of casserole with potatoes again
The last layer of potatoes, smear a little with sour cream, place the tomatoes and sprinkle cheese on top.
Step 6
We send the quick casserole to the oven for 40-50 minutes, at 180 degrees.
Potato and mushroom casserole is served hot in 15 minutes! Delicious!
