Polish Potato and Mushroom Casserole
Zapiekanka Ziemniaczano-Grzybowa
A comforting and savory casserole featuring layers of thinly sliced potatoes and sautéed mushrooms, bound together with a creamy egg mixture and baked until golden and tender. This dish is a hearty and satisfying way to enjoy classic Polish ingredients.
🧂 Ingredients
- 1 kg Medium potatoes, peeled and thinly sliced
- 2 tbsp Butter
- 1 tbsp Olive oil
- 2 Large onions, thinly sliced
- 250 g Brown mushrooms, sliced
- 1 tsp Garlic powder
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Paprika
- 4 Large eggs
- 1 cup Heavy cream or milk
- 100 g Grated cheese (e.g., Gruyère or Polish yellow cheese)
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
💡 Tip: Using a mandoline for slicing potatoes ensures uniform thickness for even cooking. - 2
In a large skillet, heat butter and olive oil over medium heat. Add the sliced onions and sauté until softened and translucent, about 5-7 minutes. Add the sliced mushrooms and cook until they release their liquid and it evaporates, about 5-7 minutes more. Stir in the garlic powder, salt, pepper, and paprika. Cook for another minute until fragrant. Remove from heat.
💡 Tip: Don't overcrowd the pan when sautéing onions and mushrooms; cook in batches if necessary. - 3
Arrange half of the thinly sliced potatoes in the bottom of the prepared baking dish. Spread the sautéed mushroom and onion mixture evenly over the potatoes. Layer the remaining potatoes on top.
💡 Tip: Slightly overlapping the potato slices helps create a cohesive base. - 4
In a separate bowl, whisk together the eggs and heavy cream (or milk) until well combined. Pour this mixture evenly over the layered potatoes and mushrooms, ensuring it seeps down through the layers.
💡 Tip: Gently shake the dish to help distribute the egg mixture evenly. - 5
Cover the baking dish tightly with aluminum foil. Bake for 40 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
💡 Tip: Baking covered initially helps to steam the potatoes and ensure they cook through. - 6
Remove from oven. Sprinkle the grated cheese over the top and return to the oven for 5 minutes, or until the cheese is melted and bubbly. Garnish with fresh chopped parsley before serving.
💡 Tip: Let the casserole rest for 5-10 minutes before slicing and serving to allow it to set.
💡 Pro Tips
- ✓For a richer flavor, you can add a layer of cooked kielbasa or bacon bits between the potato and mushroom layers.
- ✓If you prefer a crispier top, you can broil the casserole for the last 1-2 minutes after adding the cheese, watching carefully to prevent burning.
- ✓Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like thinly sliced carrots or parsnips.
- Incorporate a layer of cooked spinach or leeks for added flavor and color.
- Use a mix of different mushrooms, such as cremini, shiitake, or oyster mushrooms, for a more complex mushroom flavor.