Potatoes with mushrooms baked under cheese
4 servings
40 minutes
Potatoes with mushrooms baked under cheese is a refined dish of Belgian cuisine that combines the cozy aroma of rustic cooking with the elegance of European traditions. Its delicate flavor unfolds in the combination of creamy potatoes, juicy mushrooms, and a tangy sauce made from garlic, mayonnaise, and cream. The cheese melted into a golden crust adds richness and an appetizing texture to the dish. Initially, such casseroles were popular in Belgium as a simple yet nutritious family treat. This dish is perfect for both a cozy home dinner and a festive table setting, leaving behind a pleasant aftertaste and a sense of gastronomic pleasure. It can be served with herbs and fresh vegetables to highlight its rich flavor notes.
1
Peel the potatoes and slice them into thin rings. Grate the cheese on a coarse grater. Cut the onion into half rings, sprinkle with a little salt, and place in a separate dish. Slice the mushrooms into thin slices. Finely chop the dill.
- Potato: 5 piece
- Hard cheese: 150 g
- Red onion: 1 piece
- Button mushrooms: 6 pieces
- Dill: 0.3 bunch
2
Prepare the sauce. Squeeze garlic through a press into a plate, add mayonnaise, cream, dill and mix thoroughly until you get a uniform but not too liquid mass. Add coriander on the tip of a knife.
- Garlic: 3 cloves
- Mayonnaise: 3 tablespoons
- Cream 20% fat: 100 g
- Dill: 0.3 bunch
- Ground coriander: to taste
3
Grease the baking tray with oil. Place the onions (3-5 cm apart). Next, layer the potatoes so that one slice slightly overlaps the other. Sprinkle evenly with salt, pepper, paprika, and marjoram. Add mushrooms (ensuring they do not completely cover the potatoes). Pour sauce over it, cover with foil and place in an oven preheated to 200 degrees.
- Sunflower oil: to taste
- Red onion: 1 piece
- Potato: 5 piece
- Salt: to taste
- Ground black pepper: to taste
- Ground paprika: to taste
- Dried marjoram: to taste
- Button mushrooms: 6 pieces
- Mayonnaise: 3 tablespoons
- Cream 20% fat: 100 g
- Dill: 0.3 bunch
4
After 15 minutes, take it out, sprinkle with cheese, and put it back for another 8-10 minutes. Remove from the oven and let it sit for 5 minutes without removing the foil.
- Hard cheese: 150 g
