A delicious and hearty casserole — a great option for a filling dinner or when you're expecting guests. The mozzarella inside the casserole melts and creates stretchy cheese pulls, making it even more irresistible.
Ingredients:
- 700 g potatoes
- 500 g cremini mushrooms
- 200 g onion
- 200 ml heavy cream 10% - 25%
- 200 g mozzarella
- 100 g hard cheese (any kind)
- 2 eggs
- salt
- pepper
- vegetable oil for frying
Boil the potatoes in their skins in salted water until fully cooked.
Peel the onion and slice it into half-rings, then cut the half-rings in half.
Slice the cremini mushrooms into thin pieces.
Sauté the onion in vegetable oil until translucent.
Add the mushrooms, stir, and cook until all the released liquid has evaporated (about 20–25 minutes).
Season with salt and pepper at the end.
Peel the potatoes and slice them into rounds.
Cut the mozzarella into small, thin slices.
Grate the hard cheese on a coarse grater.
Make the custard mixture — whisk together the eggs, heavy cream, and a pinch of salt.
Assemble the casserole.
Lightly grease a baking dish with oil (I used a 25×25 cm dish).
Spread the sautéed mushrooms and onion in an even layer.
Layer the mozzarella on top.
Arrange the potato slices on top and season lightly with salt and pepper.
Pour the custard mixture evenly over everything and sprinkle with the grated cheese.
Bake in an oven preheated to 180°C. Cook for about 20–25 minutes.
The custard should be set and the cheese on top should be nicely melted but not dried out or burnt.
Look at that gorgeous casserole inside, with its delicious stretchy melted cheese.
Don't wait for it to cool — dig in right away.
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