👨‍🍳 조리법

1. 1

   Preheat oven to 180°C (350°F). Butter a 2-quart casserole dish.

   💡 전문가 팁: 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, stirring occasionally, until browned and their liquid has evaporated, about 8-10 minutes. Remove mushrooms to a bowl.

3. 3

   Add the remaining butter to the skillet. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   In a separate bowl, whisk together the heavy cream, milk, eggs, salt, and pepper. Stir in half of the grated cheddar cheese.

   💡 전문가 팁: Whisking the eggs and cream well ensures a smooth binding agent for the casserole.
5. 5

   Layer half of the thinly sliced potatoes in the prepared casserole dish. Top with the sautéed mushrooms and onion mixture. Add another layer of potatoes.

   💡 전문가 팁: Arranging the potato slices slightly overlapping helps create a cohesive base.
6. 6

   Pour the cream and egg mixture evenly over the layers. Ensure it seeps down through the potatoes and mushrooms.

   💡 전문가 팁: Pouring slowly helps distribute the liquid evenly.
7. 7

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

8. 8

   Remove the foil, sprinkle the remaining cheddar cheese over the top, and bake for another 20-25 minutes, or until the cheese is melted and golden brown, and the casserole is bubbling.

   💡 전문가 팁: Baking uncovered allows the cheese to brown nicely.
9. 9

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