- cheese — 200 g;
- potatoes — 7-8 pcs.
- vegetable or olive oil — 4 tbsp.
- sour cream — 100-200 g;
- bulb — 1 pc.
- mushrooms — 100 g;
- eggs — 2 pcs.
- garlic — 2 cloves;
- sprig of rosemary;
- pepper and spices to taste.
Prepare the cheese mass. To do this, the cheese of any variety rub on a large grater. Add vegetable oil to it, if you have olive, use it as it is more healthy (improves the digestive tract). Add 100 g of sour cream to the same mass, salt and pepper to taste. Stir everything thoroughly.
Take a few medium-sized potatoes, peel from the peel, grind in a blender or rub on a grater. Also you can pre-boil vegetables by making mashed potatoes after that (don’t forget to salt it).
Peel off the husk bulb. Finely cut it and roast it in olive or vegetable oil until the golden crust appears. After that, cut finely mushrooms.
Mashed potatoes or fresh vegetables mix with 1/3 of the cheese mass. Add the roasted onions and two raw eggs. Stir everything thoroughly until a homogeneous mass is obtained.
Put the foil on the bottom of the baking mold, thoroughly lubricate it with vegetable oil. After that, lay out half the potato-cheese mass, place the mushrooms on top, sprinkle everything with part of the grated cheese. Add the rest of the mashed potatoes, sprinkle with leftover cheese. To make your masterpiece juicier, top grease it with sour cream. If you want the casserole to be fragrant, you can add some garlic and a sprig of rosemary to it.
Remember that the potato casserole turns out to be tastier, put it in a preheated oven (150-220°C). Bake the dish for 30-40 minutes until a golden crust is formed.