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🍽️ Potato and Mushroom Casserole

483 kcal · 30 min · 4 servings

Ingredients

• 600 g cooked potatoes (from the day before)
• 1 shallot (finely chopped)
• 1 clove of garlic (finely chopped)
• 100 g button mushrooms (or mushrooms of your choice) sliced thinly
• 2 tbsp butter
• 5 tbsp clear broth
• 150 g whipping cream
• 100 g sour cream
• salt
• pepper (from the mill)
• 1 tbsp freshly chopped marjoram
• 1 egg
• 75 g Gruyère cheese (grated)
• butter (for the baking dish)
• breadcrumbs (for the baking dish)
• marjoram (for garnish)

Instructions

1. 1. Peel the pre-cooked potatoes and slice them into thin rounds.
2. 2. Sauté the shallots and garlic in hot butter, add the mushrooms and fry briefly. Deglaze with broth, stir in cream and crème fraîche, and season with salt and pepper.
3. 3. Remove the pan from the heat and stir the egg into the warm sauce.
4. 4. Grease a small baking dish and sprinkle with breadcrumbs. Layer potato slices, 50 g of grated cheese, and the mushroom sauce alternately in the dish. Finish with a layer of mushroom sauce.
5. 5. Bake the casserole in a preheated oven at 200 degrees for about 40 minutes. Sprinkle the remaining cheese over the top in the last 10 minutes and finish baking.

Nutrition per serving

• kcal: 483
• Protein: 13 g · Fett/Fat: 33 g · Carbs: 32 g