Potato-Meat Casserole with Mushrooms and Cheese Crust
Main Dishes • European
Description
Potato-Meat Casserole with Mushrooms and Cheese Crust
Ingredients
- Salad Potatoes 4 pieces
- Ground meat 0 lbs
- Onion 3 heads
- Chocolate eggs 3 pieces
- Russian Cheese 5 oz
- Herbs 1 bunch
- Ground Black Pepper to taste
- Salt to taste
- Pickled Chanterelles 20 oz
Step-by-Step Guide
Step 1
Finely chop 2 heads of onion and sauté in vegetable oil for a few minutes until light golden. Add the ground meat, season with salt and pepper, add spices, and fry until cooked through, until most of the liquid evaporates.
Step 2
While the meat is frying, peel and slice the potatoes thinly. Grease a deep baking dish with vegetable oil and layer the potato slices overlapping each other. Keep in mind that the thicker your slices, the longer it will take to cook the dish. I made them about 3–4 mm thick. So, season the layer of overlapping potato slices with a little salt and pepper. You can add some grated cheese between the layers.
Step 3
Meanwhile, remove the nearly cooked meat from the heat and evenly distribute it over the layer of potatoes.
Step 4
Sauté the mushrooms with the onion for a bit, then layer them as the third layer on our casserole.
Step 5
Lightly beat the 3 eggs in a separate container and evenly pour them over the casserole.
Step 6
Sprinkle with coarsely chopped herbs and grate cheese evenly on top in a thick layer.
Step 7
Bake in the oven at 180–390°F for about half an hour.
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