Potato and Mushroom Casserole

0
Average: 0 (0 votes)
(0 votes)
Potato and Mushroom Casserole
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in

Healthy, because

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

Author of this recipe:

Ingredients

for
4
Ingredients
800 grams
400 grams
1
2
3 tablespoons
freshly ground Pepper
Vegetable fat (for the pan)
250 milliliters
2 tablespoons
chopped flat-leaf Parsley

Preparation steps

1.

Peel the potatoes and cut into thin slices. Cook in a little boiling salted water for 3-4 minutes and drain.

2.

Preheat the oven to 160°C (approximately 325°F) convection.

3.

Clean mushrooms and cut into slices. Peel onion and garlic and chop finely. Heat the olive oil in a pan and cook onion and garlic until soft. Add the mushrooms and cook until lightly browned. Season with salt and pepper.

4.

Spread half the potatoes in a greased form, layer with the mushrooms and top with the remaining potato slices. Pour in the broth, sprinkle with the parsley and bake for 35-40 minutes in the oven. Serve.