Potato and Mushroom Casserole
Category: Main Dishes
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 740g |
| Oyster mushrooms (Pleurotus) | 210g |
| Thyme | to taste |
| Lemon zest | ½ lemon |
| Heavy cream | 150g |
| Eggs | 3 |
| Grana Padano DOP cheese | 120g |
| Breadcrumbs | to taste |
| Black pepper | to taste |
| Salt | to taste |
| Extra virgin olive oil | to taste |
Instructions
-
Start by preparing the mushrooms. Use a damp cloth to clean the caps and stems, removing any dirt. Using a small knife, separate the stems from the clusters. Sauté the mushrooms over high heat for about 5 minutes. Season with salt, black pepper, and a handful of thyme leaves. Add lemon zest to enhance the aroma.
-
Preheat the oven to 200°C (392°F) in static mode. Lightly grease the bottom of a 28×18 cm rectangular baking dish with extra virgin olive oil. Sprinkle with a pinch of salt and drizzle with some more olive oil.
-
Layer the sautéed mushrooms in the prepared baking dish.
-
Prepare the potatoes by peeling them and slicing them thinly. Create a layer of potatoes over the mushrooms.
-
In a tall glass, pour the heavy cream and crack in the eggs. Season with a pinch of salt. Use an immersion blender to blend the mixture until smooth and homogeneous.
-
Pour the egg and cream mixture over the potato and mushroom layers in the baking dish.
-
Sprinkle the casserole with Grana Padano DOP cheese and breadcrumbs for a delicious crispy topping.
-
Place the baking dish in the preheated oven and bake for about 45 minutes, or until golden and crispy on top.
-
Once cooked, remove the casserole from the oven and allow it to cool slightly before serving.
Enjoy your rich and flavorful potato and mushroom casserole, a comforting dish that brings together earthy mushrooms and creamy potatoes, perfect for a cozy dinner!
