John Myers
Colorful Potato Casserole
The perfect colorful potato casserole recipe with a picture and simple step-by-step instructions.
- 300 g Potatoes
- 250 g Mushrooms
- 0,5 small can Corn
- 1 Onion
- 0,5 Clove of garlic
- Fat for the shape
- 1 cups Sour cream
- 60 ml Cream
- 125 g Grated cheese
- Salt, pepper, nutmeg
- Fat for the shape
- 1 teaspoon Oil for frying for the vegetables
- Peel the potatoes, wash them and almost cook them in salted water, remove them and let them cool down. Clean the mushrooms and cut into slices. Peel the onions, cut in half and also cut into rings. Rub a baking dish with half a clove of garlic, then grease it. Preheat the oven to 180 ° C.
- Heat the oil in a pan, fry the mushrooms and onions in it. Dice half a clove of garlic and fry briefly, leave to cool a little.
- Cut the cooled potatoes into slices – I always use the egg cutter, then the slices are more even – and line the bottom of the pan with it, season with salt and pepper. Add the corn to the mushroom and onion mixture and then spread over the potatoes. Mix the sour cream, cream, salt, pepper and nutmeg and spread over the vegetables. Finally, put the grated cheese on the casserole.
- Place the casserole in the preheated oven – middle rack – and bake for about 20-25 minutes.
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