1cupof crème fraîche or heavy cream. Alternative: 1/2 cup of milk with 1/2 cup of philadelphia cream cheese
1.5cupsof grated cheese such as gruyére, emmental, or cheddar
3tablespoonsof butter
1cloveof crushed garlic
salt and pepper to taste
a few leaves of parley or chives
Instructions
Wash and peel the potatoes and chop into thin round slices.
Grease the casserole dish and layer the sliced potatoes across.
Cook in preheated oven for 25 minutes at 200C° (400F°).
While waiting, mix the crème fraîche (heavy cream), butter, garlic, salt and pepper in a bowl.
Lightly wipe the mushrooms with a damp tissue paper to make sure they are clean.
Once the 25 minutes of cooking is done, remove the casserole dish carefully from the oven and slide the mushrooms (with the caps facing up) in between the potatoes with a fork.
Add the creamy mixture over the top of the mushroom caps and across potatoes in the casserole dish.
Sprinkle the grated cheese on top.
Add a few leaves of parsley on top for decoration.
Continue cooking in the oven for 20 minutes at 200C° (400F°) until potatoes, mushrooms, and cheese are lightly browned.
Serve while warm.
Notes
If in a hurry, you can lightly boil the potatoes the night before to cut down the cooking time in the oven. Put in the Instant pot for8 minutes high pressure with quick release, peel them and then put them overnight in the fridge. The next day, slice the potatoes, add the mushrooms and cream sauce and put in preheated oven for 20 minutes.
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.