Potato Casserole with Mushrooms in a Slow Cooker
Main Dishes • European
Description
Potato Casserole with Mushrooms in a Slow Cooker
Ingredients
- Salad Potatoes 6 pieces
- Onion 1 piece
- Pickled Chanterelles 10 oz
- Butter 5 oz
- 20% Sour Cream 5 oz
- Garlic 1 clove
- Wheat Flour 1 teaspoon
- Salt to taste
- Parsley to taste
- Egg white 1 piece
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the potatoes until tender, cool, season with salt, and mash until smooth.
Step 2
Mix half of the sour cream with the egg, then incorporate this mixture into the potatoes, stirring well.
Step 3
Finely chop the onion and mushrooms. Sauté the onion until golden, then add the mushrooms to the pan.
Step 4
Once the mushrooms are cooked, add sour cream, salt, pepper, flour, and garlic, and mix thoroughly.
Step 5
Grease the slow cooker bowl with butter, then layer: half of the potato mixture, the mushroom filling, and the remaining potato mixture.
Step 6
Set the slow cooker to the baking mode for 1 hour.
Step 7
Before serving, sprinkle with chopped herbs.
Step 8
If desired, 5–10 minutes before the casserole is done, you can sprinkle it with cheese.
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