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Mushroom Casserole

Pikantne Main Dishes Lunches Additions 75 min Medium 95 wyświetleń ~38.93 PLN - (0)
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Description

A delicate, creamy mushroom casserole is a homey comfort food — a layered dish where soft slices of potatoes intertwine with aromatic sautéed mushrooms and onions, all drenched in a velvety béchamel sauce and baked under stretchy cheese. The dish has a warm, buttery flavor profile (especially if we add nutmeg) and a golden, crispy top after baking. The origin of this type of casserole is European — variants can be found in French and Polish cuisine; it pairs well with green salad or sauerkraut salad. Visually, it features layers of white and gold interspersed with the darker interior of the mushrooms, making it perfect for a meal for 4 or a family gathering.

Ingredients (15)

Servings:
4
  • Potatoes 5.3 szt.
  • Mushrooms 400 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Butter 30 g
  • Rapeseed oil 15 g
  • Wheat flour 30 g
  • Milk 400 ml
  • 18% cream 200 ml
  • Grated yellow cheese 200 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • Nutmeg (grated) 1 szczypta
  • ✨ Opcjonalne
  • Breadcrumbs 20 g
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~38.93 PLN (9.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the potatoes under running water with a vegetable brush, peel them if you prefer (salting and peeling depend on personal preference). Cut the potatoes into very thin slices — about 2-3 mm thick. The quickest and most even way to do this is with a mandoline set to that thickness; if you don't have a mandoline, use a sharp knife and a stable cutting board. Layer the slices on a tray so they don't stick together.

Ingredients: Potatoes
Use a mandoline for thin slices or a sharp knife. The cutting board should be stable — place a damp cloth underneath to prevent slipping. Even slices bake evenly; thicker ones will need more time.
2

Clean the mushrooms with a damp cloth or a knife (do not rinse to avoid soaking them with water), and slice them thinly. Peel the onion and cut it into thin feathers. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Mushrooms, Onion, Garlic
Use a sharp knife to slice the mushrooms thinly; wet mushrooms fry worse. If the mushrooms are large, cut the cap in half, then slice thinly.

Frying mushrooms

3

Heat a large skillet (26-28 cm in diameter) over medium-high heat. Pour in the rapeseed oil and add 10 g of butter (about 2/3 tablespoon). When the fat is hot (the butter starts to foam), add the chopped onion and sauté for 3-4 minutes until it becomes translucent and soft. Add the sliced mushrooms, increase the heat to medium-high, and sauté uncovered for 6-8 minutes, stirring every 1-2 minutes — the goal is to evaporate the water and lightly brown the edges of the slices. 30 seconds before the end of cooking, add the minced garlic and season with half of the salt and pepper.

Ingredients: Rapeseed oil, Butter, Onion, Mushrooms, Garlic, Salt, Black pepper
Use a wide skillet so the mushrooms have space and the steam can evaporate; if the skillet is too small, fry in two batches. If there is too much liquid left, drain it or fry longer until it evaporates.

Preparation of béchamel sauce

4

In a medium saucepan, melt 20 g of butter over medium heat. When the butter foams, add the flour and vigorously stir with a wooden spoon or whisk, cooking for 1-2 minutes until the flour loses its raw smell (it should become slightly golden but not brown). Gradually pour in the warmed milk (first add 1/3 and stir vigorously to eliminate lumps), then add the rest of the milk while continuously stirring. Bring to a gentle boil, reduce the heat, and cook for 4-5 minutes until the sauce thickens and has a consistency that coats the spoon. Add the cream, mix well, then add 100 g of grated cheese and stir until it melts. Season with the remaining salt, pepper, and nutmeg. Taste — the béchamel should be creamy, without a raw flour taste.

Ingredients: Butter, Wheat flour, Milk, 18% cream, Grated yellow cheese, Salt, Black pepper, Nutmeg (grated)
Use a whisk to achieve a smooth béchamel. The milk should be warm (about 40-50°C) — this will prevent lumps. If lumps form, strain the sauce through a sieve or use an immersion blender on low speed.

Assembly of the casserole

5

Preheat the oven to 200°C (top-bottom) without convection. Grease a baking dish measuring about 20x30 cm or a round one with a diameter of 24 cm with a small amount of butter. Arrange a thin layer of potato slices on the bottom, slightly overlapping them. Sprinkle the layer with a little salt (1/3 of the remaining amount). Evenly spread half of the mushroom-onion mixture over the potatoes. Drizzle with 1/3 of the béchamel. Repeat the layering: a second layer of potato slices, the remaining mushrooms, the rest of the béchamel. Place the last layer of potatoes on top, drizzle with the remaining béchamel, and sprinkle with the remaining grated cheese. If you are using breadcrumbs, evenly sprinkle a thin layer on top — it will add crunchiness.

Ingredients: Potatoes, Mushrooms, Grated yellow cheese, Breadcrumbs
To grease the dish, use a silicone brush or a piece of kitchen paper soaked in butter. Arrange the potato slices slightly overlapping (like shingles) — this will ensure even baking and a nice appearance when sliced.

Baking and serving

6

Cover the dish with aluminum foil and place it in the preheated oven on the middle rack. Bake for 30 minutes covered, so the potatoes soften. After 30 minutes, remove the foil and bake for another 10-15 minutes, until the top is golden and the cheese starts to bubble. Check the softness of the potatoes: insert a knife or fork into the center — it should go through smoothly without resistance. Remove the casserole and let it rest for 8-10 minutes before slicing (the resting allows the sauce to thicken slightly). Before serving, sprinkle with chopped parsley (optional).

Ingredients: Grated yellow cheese, Parsley
Do you need a food thermometer? Not necessary — a fork test is enough. If the top browns too quickly, cover the bottom with foil and continue baking. The pan may be hot — use oven mitts.

Serving

7

Cutting: use a sharp, large knife or a cake spatula to cut portions. Serve warm, each portion garnished with fresh parsley and possibly with a light cabbage or mixed salad.

Ingredients: Parsley
Let the casserole rest for 8-10 minutes before slicing — the hot sauce easily spills out and the portion will fall apart. Serve with a wide spoon for casseroles.

Fun Fact

💡

Layered casseroles have many variations in European cuisines — the popular French gratin dauphinois is a casserole made of potatoes and cream, which is strikingly similar in concept to this dish with the addition of mushrooms.

Best for

rodzinny obiad przyjęcie domowe wegetariański posiłek dla gości

Tips

🍽️ Serving

Serve the casserole on warm plates to keep it hot for longer. A light salad with lemon dressing or pickled cucumbers pairs perfectly inside, adding contrast to the creamy sauce. For a dinner version, serve with a piece of crusty bread.

🥡 Storage

Store in the refrigerator in a tightly sealed container for 2-3 days. To reheat: warm in the oven at 160-170°C for 15-20 minutes until the inside is hot; you can add 5-10 minutes under the broiler to refresh the crispness on top. Refreezing after thawing is not recommended.

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