Mashed potatoes – casserole with mushrooms and cheese

Ingredients for 4 servings:

• 1 ½ kg potatoes
• Salt
• 1 kg mushrooms
• 1 onion(s)
• 50 g butter
• 2 tbsp lemon juice
• pepper
• 250 g sour cream
• Oregano, dried
• ¼ liter of milk
• Nutmeg, grated
• 100 g cheese (Gouda)
• 100 g cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and boil for 20 minutes. Trim and halve the mushrooms. Dice the onion. Fry the onion in 20g of butter. Add the mushrooms and fry until browned, then deglaze with lemon juice, salt, and pepper. Add 200g of sour cream. Season again with oregano, salt, and pepper. Drain the potatoes, add the remaining butter, and mash. Gradually add the milk. Season with salt and nutmeg. Transfer the puree to a piping bag fitted with a star-shaped nozzle. Grease a 30cm gratin dish. Pipe the puree around the edge of the dish. Place the mushrooms in the center. Grate the cheese and mix about half with the cream and sour cream. Season with oregano, salt, and pepper. Spread over the casserole and sprinkle with the remaining cheese. Bake in the oven (electric oven: 200°C / fan oven: 180°C) for 20–25 minutes. Note: The quantities given are based on this dish being a main course. If serving as a side dish, the quantities should be reduced accordingly.