If you are looking for a savory, easy-to-make main dish, the cheesy potato and mushroom casserole is the ideal recipe. Perfect for family dinners or a Sunday lunch, this casserole combines the creaminess of eggs with the crispy texture of potatoes and the intense flavor of mushrooms. The choice of fresh or frozen potatoes and mushrooms makes this recipe versatile and suitable for all seasons. The addition of stringy cheese, melted on top during the final minutes of baking, gives the dish a golden, irresistible covering for both kids and adults. The cheesy potato and mushroom casserole is perfect as a main course, but it can also be served as a hearty side dish. With just a few ingredients and simple steps, you will bring a rich and tasty recipe to the table that will satisfy everyone. Discover all the steps to prepare a perfect potato and mushroom casserole, with tips to make it even more flavorful and irresistible.
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- Difficulty: Very Easy
- Preparation time: 30 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, All Seasons
Ingredients
- 1.5 lbs potatoes (cleaned)
- 1.1 lbs mushrooms
- 7 eggs
- 1/3 cup milk
- 1/2 cup Grana Padano, grated
- 1 clove garlic (optional)
- Half golden onion
- to taste extra virgin olive oil
- to taste oregano
- to taste salt
Steps
To prepare a delicious cheesy potato and mushroom casserole, start by cutting the potatoes into cubes and browning them in a pan with a drizzle of oil for a few minutes, then add the sliced onion. Cook over medium heat until they are tender and golden, seasoning with salt, pepper, and a pinch of oregano.
Meanwhile, dedicate a pan to the mushrooms: heat some oil, sauté a chopped garlic clove, then add the mushrooms. Cook them over medium-high heat until they are soft and the water has evaporated, adding a pinch of salt and pepper here as well.
In a bowl, beat the eggs with milk, grated cheese, salt, and pepper. When the potatoes and mushrooms are ready, place them in a baking dish, first the potatoes with onion and then the mushrooms. Pour the egg mixture over them. Bake in a preheated oven at 392°F (200°C) and let it cook for about 25 minutes.
In the last 5 minutes of cooking, add a layer of grated stringy cheese on top, letting it melt until it’s stringy and golden. Let your cheesy potato and mushroom casserole cool for a few minutes before serving, so it will be firm and easy to cut.
Enjoy your meal!
