Ziemniaczano-Grzybowa Zapiekanka
Potato and Mushroom Casserole
A comforting and hearty casserole featuring layers of tender potatoes and savory sautéed mushrooms and onions, baked to golden perfection. This dish is a wonderful example of Polish home cooking, often prepared with simple ingredients to create a deeply satisfying meal.
🧂 Ingredients
- 800 g Potatoes(such as Yukon Gold or Russet, peeled and sliced thinly)
- 300 g Mushrooms(such as champignons or mixed wild mushrooms, sliced)
- 1 large Onion(finely chopped)
- 50 g Butter
- 200 ml Heavy cream(20-30% fat content)
- 2 large Eggs
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh dill or parsley(chopped, for garnish (optional))
- 2 tablespoons Oil(for sautéing)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). Lightly grease a baking dish.
💡 Tip: A 9x13 inch dish or similar sized oval dish works well. - 2
Peel and slice the potatoes thinly. Boil them in salted water until just tender, about 10-15 minutes. Drain well and set aside.
💡 Tip: Do not overcook the potatoes; they should still hold their shape. - 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
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.
💡 Tip: Season the mushrooms and onions with salt and pepper to taste. - 5
In a separate bowl, whisk together the heavy cream and eggs until well combined. Season with salt and pepper.
💡 Tip: Ensure the cream and eggs are thoroughly mixed. - 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.
💡 Tip: Try to create an even layer of potatoes and mushrooms. - 7
Pour the cream and egg mixture evenly over the potatoes, ensuring it seeps down through the layers.
💡 Tip: Gently shake the dish to help distribute the liquid. - 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.
💡 Tip: If the top starts to brown too quickly, you can loosely cover it with foil. - 9
Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped dill or parsley, if desired.
💡 Pro Tips
- ✓For an extra rich flavor, you can add a layer of grated cheese (like Gruyère or cheddar) between the potato and mushroom layers.
- ✓Ensure potatoes are sliced uniformly for even cooking.
- ✓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 bits to the mushroom and onion mixture for a non-vegetarian version.
- Incorporate other vegetables like leeks or bell peppers with the onions and mushrooms.
- Use a mix of potato types for varied texture.