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Potato and cheese casserole

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Ingredients for 4 servings:

  • 900 g potatoes, medium-sized
  • 300 g zucchini
  • 200 g mushrooms
  • 300 g goat’s cheese with herbs
  • ¼ liter of milk
  • 100 g Parmesan, grated
  • 2 eggs
  • salt and pepper
  • butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Wash and peel the potatoes. Wash and trim the mushrooms and zucchini, then slice them into evenly thick slices using a slicer. Grease an ovenproof dish with butter and layer the potatoes, zucchini, and mushroom slices in a shingle-like layer. Combine the goat’s cheese with the milk, Parmesan, and eggs in a bowl and mix well. Season with salt and pepper and spread evenly over the vegetable slices. Bake on the middle rack of the oven for about one hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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