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Potato and Mushroom Bake | Savory & Baked to Golden Perfection
(0)
70 min
Under an hour
Knuspr-Küche
Ein herzhafter Klassiker aus dem Ofen: Fein gehobelte Kartoffeln und aromatisch angebratene Pilze in einer feinen Muskat-Sahne-Sauce, überbacken mit einer knusprigen Bergkäsekruste.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Grease a baking dish with a little butter.
Peel the potatoes, wash thoroughly, and cut into thin slices approx. 2–3 mm thick using a mandoline slicer. Clean the button mushrooms and slice them. Finely dice the onion and garlic cloves.
Sauté mushrooms & prepare sauce
Melt the remaining butter in a large pan. Sauté the onions and garlic until translucent. Add the button mushrooms and fry vigorously over medium-high heat for about 4–5 minutes until the released liquid has evaporated.
Chef's tip
For an even more intense mushroom flavor, you can soak dried porcini mushrooms in a little lukewarm water, chop them finely, and mix them with the button mushrooms.
Leftovers of the casserole can be kept in an airtight container in the refrigerator for up to 2 days and reheated in the oven at 160 °C until crispy again.
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