👨‍🍳 作り方

1. 1

   Preheat oven to 190°C (375°F). Butter a 9x13 inch (23x33 cm) baking dish.

   💡 プロのコツ: Ensure the dish is well-greased to prevent sticking.
2. 2

   Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until lightly browned and their moisture has evaporated, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Season with salt and pepper. Remove from skillet and set aside.

3. 3

   Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Add the sliced onions and sauté until softened and lightly golden, about 5-7 minutes.

4. 4

   In a separate bowl, whisk together the heavy cream, sour cream, milk, flour, salt, pepper, and nutmeg until smooth. This will form the creamy sauce.

   💡 プロのコツ: Ensure the flour is fully incorporated to avoid lumps.
5. 5

   Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Scatter half of the sautéed mushrooms and onions over the potatoes. Pour about one-third of the cream mixture over this layer.

   💡 プロのコツ: Try to distribute the mushrooms and onions evenly.
6. 6

   Layer the remaining potatoes over the mushroom and onion mixture. Top with the remaining sautéed mushrooms and onions. Pour the rest of the cream mixture evenly over the top.

   💡 プロのコツ: Ensure all potato layers are covered with the cream mixture.
7. 7

   Cover the baking dish tightly with aluminum foil. Bake for 45-50 minutes, or until the potatoes are tender when pierced with a fork.

8. 8

   Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.

   💡 プロのコツ: If the top starts to brown too quickly, you can loosely tent it with foil.
9. 9

   Let the casserole rest for 10 minutes before serving. Garnish with fresh chopped parsley, if desired.

   💡 プロのコツ: Resting allows the casserole to set, making it easier to serve.