Zapiekanka Ziemniaczano-Grzybowa
Potato and Mushroom Casserole
A hearty and comforting Polish casserole featuring layers of tender potatoes and savory sautéed mushrooms, often bound together with a creamy sauce and topped with cheese. This dish is a popular choice for family meals and gatherings, showcasing the beloved combination of potatoes and mushrooms.
🧂 Ingredients
- 1 kg Potatoes(Yukon Gold or similar waxy variety, peeled and thinly sliced)
- 500 g Mushrooms(mixed varieties like cremini, button, or shiitake, cleaned and sliced)
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 50 g Butter
- 250 ml Heavy cream
- 100 ml Milk
- 2 large Eggs
- 150 g Cheddar cheese(grated)
- 2 tbsp Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Butter a 2-quart casserole dish.
💡 Tip: Ensure the dish is well-greased to prevent sticking. - 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
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
In a separate bowl, whisk together the heavy cream, milk, eggs, salt, and pepper. Stir in half of the grated cheddar cheese.
💡 Tip: Whisking the eggs and cream well ensures a smooth binding agent for the casserole. - 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.
💡 Tip: Arranging the potato slices slightly overlapping helps create a cohesive base. - 6
Pour the cream and egg mixture evenly over the layers. Ensure it seeps down through the potatoes and mushrooms.
💡 Tip: Pouring slowly helps distribute the liquid evenly. - 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
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.
💡 Tip: Baking uncovered allows the cheese to brown nicely. - 9
Let the casserole rest for 10 minutes before serving. Garnish with fresh chopped parsley.
💡 Pro Tips
- ✓Using waxy potatoes like Yukon Gold prevents them from becoming mushy.
- ✓Don't overcrowd the pan when sautéing mushrooms; cook in batches if necessary for proper browning.
- ✓For a richer flavor, you can add a splash of white wine when sautéing the onions and mushrooms.
- ✓This casserole can be assembled ahead of time and baked just before serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked kielbasa or bacon for a non-vegetarian version.
- Incorporate other vegetables like leeks or bell peppers.
- Use a mix of cheeses, such as Gruyère or Parmesan, for a different flavor profile.