Potato casserole with mushrooms and creamy sauce

The sauce based on milk and broth makes the dish tender and creamy. Potato casserole with mushrooms turns out to be incredibly tasty and aromatic.

• Recipe author: Daria Rodionova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 120 minutes

Ingredients

• Butter 115 g + for lubrication
• Champignons 450 g
• Garlic 2 cloves
• Flour 40 g
• Vegetable or chicken broth 240 ml
• Milk 480 ml
• Salt to taste
• Ground black pepper to taste
• Potato 1 300 g
• Onions 1 piece
• Hard cheese 220 g

Cooking method

• Preheat oven to 190 ° C. Oil a baking dish. A shape measuring 33 x 22 cm or larger is ideal.

• Cut the champignons into slices. Chop the garlic.

• Melt half the butter in a skillet over medium-high heat. Saute the garlic lightly.

• Add mushrooms and cook, stirring occasionally, for 5-10 minutes. The champignons should brown and the liquid should evaporate.

• Put the remaining butter in there and wait for it to melt. Add flour and mix thoroughly so that there are no lumps.

• While stirring, pour in half of the broth. Then add the rest of the broth and milk. Season with salt and pepper.

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• Make it medium heat. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Remove it from the stove.

• Peel the potatoes and cut into very thin slices. Place half into prepared mold. Sprinkle with salt and pepper.

• Drizzle with half of the mushroom sauce. Top with half the coarsely chopped onion and half the grated cheese.

• Repeat all layers one more time. Cover the tin with foil.

• Bake for 1 hour. Then remove the foil and cook for another 25-30 minutes.

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