Potatoes with mushrooms in the oven
4 servings
60 minutes
Potatoes with mushrooms in the oven embody Russian home cooking, where simple ingredients turn into a cozy and aromatic dish. Baked in pots, the potatoes acquire a tender texture while the mushrooms fill it with the rich taste of the forest. Cream adds softness, and garlic and nutmeg provide spicy notes. The melted cheese forms a golden crust, making the dish even more appetizing. This is an ideal option for a family dinner—hearty, warming, and filling the home with childhood aromas. It pairs excellently with fresh parsley and rye bread and is also suitable for festive tables. The simplicity of preparation and rich flavor make this dish a favorite choice for traditional cuisine enthusiasts.
1
Prepare all the ingredients.
2
Chop the onion into small cubes.
- Onion: 1 head
3
Peel the potatoes and cut them into 1 cm cubes.
- Potato: 800 g
4
Cut the mushrooms into large pieces or leave them whole if they are very small.
- Fresh mushrooms: 300 g
5
Grease the pots with butter.
- Butter: 15 g
6
Place onions, potatoes, and mushrooms in pots. You can layer them or mix them.
- Onion: 1 head
- Potato: 800 g
- Fresh mushrooms: 300 g
7
Mix the cream with salt, pepper, nutmeg, and crushed garlic.
- Cream: 400 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Garlic: 1 clove
8
Pour the cream into the pots, cover with lids, and place in an oven preheated to 200 degrees for 40 minutes. The cream should not completely cover the potatoes; they will still cook.
- Cream: 400 ml
9
Then remove the lids, sprinkle the contents of the pots with grated cheese, and return to the oven for another 5-10 minutes.
- Hard cheese: 50 g
10
Sprinkle the cooked potatoes with mushrooms and chopped parsley, then serve.
- Parsley: 2 sprigs