Ziemniaczana Zapiekanka z Grzybami
A comforting and hearty Polish casserole featuring layers of thinly sliced potatoes, sautéed mushrooms, and onions, baked in a creamy sauce. This dish is a wonderful example of simple, rustic Polish home cooking.
🧂 Ingredients
- 1.5 kg Potatoes(waxy potatoes like Yukon Gold, peeled and thinly sliced)
- 500 g Mushrooms(such as white or cremini, thinly sliced)
- 2 medium Onion(thinly sliced)
- 4 tbsp Butter
- 3 cloves Garlic(minced)
- 250 ml Heavy cream
- 250 g Sour cream(full fat)
- 100 ml Milk
- 2 tbsp All-purpose flour
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 tsp Nutmeg(freshly grated)
- 2 tbsp Fresh parsley(chopped, for garnish (optional))
👨🍳 Instructions
- 1
Preheat oven to 190°C (375°F). Butter a 9x13 inch (23x33 cm) baking 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 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
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
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.
💡 Tip: Ensure the flour is fully incorporated to avoid lumps. - 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.
💡 Tip: Try to distribute the mushrooms and onions evenly. - 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.
💡 Tip: Ensure all potato layers are covered with the cream mixture. - 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
Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.
💡 Tip: If the top starts to brown too quickly, you can loosely tent it with foil. - 9
Let the casserole rest for 10 minutes before serving. Garnish with fresh chopped parsley, if desired.
💡 Tip: Resting allows the casserole to set, making it easier to serve.
💡 Pro Tips
- ✓Using waxy potatoes is recommended as they hold their shape better during baking.
- ✓For a richer flavor, you can add a layer of grated cheese (like Gruyere or Polish yellow cheese) between the potato layers.
- ✓Ensure all ingredients are at room temperature for a smoother sauce consistency.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a layer of thinly sliced leeks with the onions for an extra layer of flavor.
- Incorporate a different type of mushroom, such as wild mushrooms, for a more intense earthy flavor.
- For a vegetarian version, ensure your broth is vegetable-based and omit any meat products.