Mushroom and potato casserole is a hearty, satisfying dish that combines tender, sliced potatoes with the earthy richness of sautéed mushrooms, all enveloped in a velvety, herb-infused cream sauce. Each forkful offers a delightful contrast of textures — soft, melt-in-the-mouth potato layers balanced by the meaty bite of mushrooms. Aromatic notes of garlic and herbs elevate the savory flavor profile, while a golden, lightly crisped top adds a comforting warmth.
Beyond its delicious taste, this casserole delivers nutritional benefits: potatoes provide vitamin C, potassium, and fiber for digestive health and sustained energy, while mushrooms contribute B vitamins, selenium, and antioxidants that support immune function. With its blend of wholesome ingredients and crave-worthy creaminess, mushroom and potato casserole makes an excellent vegetarian main course or side dish — offering both indulgent comfort and nourishing value in every satisfying bite.
Mushroom and potato casserole – recipe
Try this hearty and warming potato casserole, for which you can use both champignons and forest mushrooms. And instead of fermented cheese, you can choose hard or cheddar cheese for a stronger flavor.
Ingredients:
- 1 kg potatoes
- 200 g fermented cheese
- 200 g mushrooms, champignons or forest mushrooms are suitable
- 150 g cream, 35% fat
- 2 onions
- 3 cloves of garlic
- 15 g parsley or other favorite herbs
- salt, ground black pepper, to taste
- oil or butter, for frying and greasing the baking dish
Directions:
- Wash the potatoes well. Fill a pot with water, bring to a boil, add the potatoes with their skins and cook for about 20 minutes. There is no need to overcook them, as they will still be baked in the oven. If you want to cook them without their skins, the cooking time will be even shorter.
- Peel the potatoes and cut them into medium-thick slices.
- Add oil to a frying pan, heat it. Chop the onions, add them to the pan and fry for a few minutes.
- Add the mushrooms to the pan, fry for about 10 minutes.
- Chop the parsley. Squeeze the garlic into a bowl, add the cream, add the parsley, season with salt and pepper and mix.
- Grease the baking dish with oil, add a thin layer of potato slices, a little onion, pour a splash of cream, then add more potatoes, onions, pour cream, add mushrooms.
- Grate the cheese, sprinkle on the mushroom layer.
- Bake the prepared casserole in an oven preheated to 180 °C for about 30-35 minutes.
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