👨‍🍳 作り方

1. 1

   Preheat your oven to 180°C (350°F). Lightly grease a baking dish.

   💡 プロのコツ: A 9x13 inch dish or similar sized oval dish works well.
2. 2

   Peel and slice the potatoes thinly. Boil them in salted water until just tender, about 10-15 minutes. Drain well and set aside.

   💡 プロのコツ: Do not overcook the potatoes; they should still hold their shape.
3. 3

   While the potatoes are boiling, prepare the mushrooms and onions. Heat 2 tablespoons of oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

4. 4

   Add the sliced mushrooms to the skillet with the onions. Cook, stirring occasionally, until the mushrooms have released their liquid and are golden brown, about 10-15 minutes.

   💡 プロのコツ: Season the mushrooms and onions with salt and pepper to taste.
5. 5

   In a separate bowl, whisk together the heavy cream and eggs until well combined. Season with salt and pepper.

   💡 プロのコツ: Ensure the cream and eggs are thoroughly mixed.
6. 6

   Assemble the casserole: Spread half of the par-cooked potato slices in the bottom of the prepared baking dish. Top evenly with the sautéed mushroom and onion mixture. Layer the remaining potato slices over the mushrooms.

   💡 プロのコツ: Try to create an even layer of potatoes and mushrooms.
7. 7

   Pour the cream and egg mixture evenly over the potatoes, ensuring it seeps down through the layers.

   💡 プロのコツ: Gently shake the dish to help distribute the liquid.
8. 8

   Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the casserole is bubbling and heated through.

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

   Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped dill or parsley, if desired.