The potato and mushroom casserole is a classic of Italian cuisine, easy, comforting, perfect to serve as a main dish. Ideal for family Sundays or festive days, the recipe is simple, with flavors and aromas that are part of traditional homemade cooking, enriched with the unique taste of mushrooms. Try also the potato and cauliflower casserole or the cauliflower and sausage casserole. Today’s recipe is really simple, and you can prepare it well in advance and bake it before setting the table. Don’t forget to subscribe to my Facebook and Instagram pages.
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- Difficulty: Easy
- Cost: Budget-Friendly
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 483.57 (Kcal)
- Carbohydrates 29.48 (g) of which sugars 6.12 (g)
- Proteins 22.21 (g)
- Fat 32.30 (g) of which saturated 2.67 (g)of which unsaturated 2.07 (g)
- Fibers 4.38 (g)
- Sodium 290.63 (mg)
Indicative values for a portion of 233 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 25 oz mushrooms
- 1.1 lbs potatoes
- 1/3 cup parmesan
- 2 eggs
- 7/8 cup fresh cream
- to taste salt
- 4.6 oz scamorza cheese
- 1 clove garlic
Tools
- 1 Mandoline
- 1 Baking Dish
How to Make Potato and Mushroom Casserole
Wash the potatoes, then slice them thinly, about 1/8 inch thick, I used a mandoline for precise cuts.
Sauté in a pan with a drizzle of oil and a clove of garlic, add the mushrooms, season with salt and pepper, cook for 7-8 minutes.
Oil a baking dish and sprinkle it with breadcrumbs, then place the first layer of potatoes at the bottom and season with a pinch of salt.
Add the mushrooms and cheese, proceed with more layers, alternating potatoes, mushrooms, and cheese.
In a bowl, pour the cream and eggs, season with a pinch of salt and mix, then pour the mixture over the casserole
Bake at 356°F (static mode) for about 45 minutes. If you see the surface darkening too much, cover with a sheet of aluminum foil.
Storage and Tips for Potato and Mushroom Casserole
It can be stored in the refrigerator in an airtight container for about 2-3 days.
You can add other ingredients like speck or other cheeses.
The casserole can also be prepared the night before and cooked just before serving.
