Potatoes in pots with mushrooms and cheese

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make potatoes in pots with mushrooms and cheese? Prepare your food. Wash the potatoes well and dry. Any mushrooms will do - wild mushrooms, champignons, oyster mushrooms, fresh, dry, frozen. The easiest way to cook with champignons.

2. STEP 2

   

   Peel the potatoes and cut into thin slices.

3. STEP 3

   

   Carefully wash the mushrooms to remove dirt and dry them with paper towels. Cut them into slices.

4. STEP 4

   

   Peel the onion and cut into quarters of rings.

5. STEP 5

   

   Take baking pots. Place potatoes on the bottom and onions on top.

6. STEP 6

   

   Place sliced ​​mushrooms on top.

7. STEP 7

   

   Pour the cream into a glass, add spices and salt. I took nutmeg and ground black pepper. You can use any others to your liking. Also choose the fat content of the cream at your discretion. I took 10%. Keep in mind that this will change the calorie content of the dish. Mix the cream well.

8. STEP 8

   

   Pour cream over potatoes and mushrooms. Cover the pots with lids. Place them on a baking sheet - this will help prevent the oven from getting dirty if the cream starts to escape. Place the pots in the oven, preheated to 200°C. Bake them for 40 minutes.

9. STEP 9

   

   While the dish is baking, grate the cheese on a coarse grater. Take high-quality hard cheese, without vegetable fat substitutes. It should be tasty and melt well.

10. STEP 10

    

    After time has passed, remove the pots from the oven, but do not turn it off. Sprinkle the dish with cheese.

11. STEP 11

    

    Return the pots back to the oven without the lids. Bake for about 10 minutes more. The cheese should melt. Remove the finished dish from the oven.

12. STEP 12

    

    Serve it to the table immediately. You can do it directly in pots, or you can transfer it to plates. Bon appetit!

Comments on the recipe

Corason

25.11.2023

4.6

I love dishes in pots. I liked the recipe for “potatoes in pots with mushrooms and cheese,” which I found through an ingredient search engine. I had all the ingredients, and I replaced the champignons with other mushrooms; the author writes that any will do. I used frozen boiled milk mushrooms that I found while dismantling the freezer. On the author’s advice, I decided to additionally fry the milk mushrooms in sunflower oil with onions. I have liter pots, so I doubled the amount of ingredients using the site’s calculator, which is very convenient. I put potatoes, fried mushrooms and onions in layers in pots, poured cream, added spices, as in the recipe. I cooked it on a baking sheet as recommended by the author. Thank you very much, the cream actually ran off a little, the baking tray is easier to clean than the oven) At the end I added grated cheese, chose gaisin, it melts well and is very tasty. Cooking potatoes with mushrooms and cheese is not particularly difficult. I fried the mushrooms for the longest time, since they were frozen and there was a lot of moisture. It turned out to be a great dish. Very aromatic, filling and amazingly tasty! Thanks to the author!