Potato casserole with cabbage and mushrooms
10 servings
90 minutes
Potato casserole with cabbage and mushrooms is a cozy dish of Russian cuisine, filled with the warmth of home. Casseroles are believed to have originated as a way to prepare simple ingredients in a hearty and tasty manner. In this recipe, the tender combination of baked potatoes, sweet cabbage, and aromatic mushrooms harmonizes with spices, while the creamy sauce adds softness and rich flavor. Parmesan adds a slight tanginess, and olives provide a pleasant salty accent. The casserole can be served as a standalone dish or as an accompaniment to meat and vegetable sides. An ideal choice for a family dinner that fills the home with aromas and gathers everyone around one table.
1
Peel the potatoes, cut them into thick slices, and bake in the oven until crispy (you can use leftover boiled potatoes, then there's no need to fry).
- Potato: 500 g
2
Cut the medium cabbage into large wedges, dip in vegetable oil, and coat in any flour (I used corn flour), then – into the oven. I did it simultaneously with potatoes in turbo mode.
- White cabbage: 500 g
- Cornmeal: 100 g
- Olive oil: 50 ml
3
While the vegetables are frying, clean the mushrooms and sauté them with onion, thyme, and balsamic in olive oil.
- Fresh mushrooms: 600 g
- Onion: 1 piece
- Fresh thyme: to taste
- Balsamic vinegar: 2 tablespoons
- Olive oil: 50 ml
4
We assemble the casserole in layers - with mushrooms in the middle. You can put feta cheese and olives on the top layer.
- Fresh mushrooms: 600 g
5
Mix 250 g of cream, 3 eggs, and 100 g of grated cheese, pour into a dish and bake in the oven for about 15 minutes until golden.
- Cream 25% fat: 250 ml
- Chicken egg: 3 pieces
- Grated Parmesan cheese: 50 g
