Potatoes with mushrooms in cream

4 servings

60 minutes

Potatoes with mushrooms in cream is a classic dish of European cuisine that combines the tenderness of potatoes, the aroma of forest mushrooms, and the richness of creamy sauce. The origins of this combination can be found in traditional village recipes where natural ingredients created cozy, hearty meals. Baked until golden brown, potato slices soak up the cream while mushrooms add depth of flavor with subtle nutty notes. Garlic enhances the spiciness and parsley adds freshness. This dish is perfect for cozy family dinners or festive gatherings, harmonizing well with meat or vegetable sides. Its simplicity makes it accessible even for beginner cooks, while its rich creamy taste will surely delight gourmets.

Energy value per serving

• Calories: 461.6
• Proteins: 10.9g
• Fats: 28.1g
• Carbohydrates: 43.6g

Ingredients

• Fresh mushrooms: 400 g
• Potato: 8 pc
• Garlic: 4 clove
• Parsley: 1 bunch
• Vegetable oil: 4 tbsp
• Cream: 300 ml

Cooking steps

1. Preheat the oven to 200 degrees. Clean and wash the potatoes, then slice them thinly (2-3 mm). Rinse the potatoes well to remove starch and let them drain. Meanwhile, slice the mushrooms.

   Required ingredients:

   • Potato: 8 pieces
   • Fresh mushrooms: 400 g

2. Heat oil in a thick-bottomed pan over medium heat. Add the potatoes and stir with a wooden spoon to coat all slices with oil. Add salt and pepper to taste.

   Required ingredients:

   • Vegetable oil: 4 tablespoons

3. Continue mixing until we see the potato slices become sticky, as the potato starts to release starch. At the same time, heat the pan for the mushrooms, add 1 tablespoon of oil, place the mushrooms, and salt them.

   Required ingredients:

   • Vegetable oil: 4 tablespoons
   • Fresh mushrooms: 400 g

4. As soon as the potato slices become sticky, add garlic and pour in cream just enough to completely cover the slices, but not more — the taste will be less fatty, yet still rich and creamy.

   Required ingredients:

   • Garlic: 4 cloves
   • Cream: 300 ml

5. Reduce the heat and cook the potatoes for about five more minutes, until the cream thickens a bit. Remove the cooked mushrooms from the heat.

6. Finely chop the parsley. Remove the pan with potatoes from the heat and check the spices for taste. At this point, you can add salt or pepper if their amount seems insufficient. Stir in the mushrooms and parsley.

   Required ingredients:

   • Parsley: 1 bunch
   • Fresh mushrooms: 400 g

7. We move everything together into the baking dish. Bake in the oven for 20-30 minutes.