Potato and mushroom casserole

Ingredients for 4 servings:

• 800 g potato(s), waxy
• 400 g mushrooms
• 4 eggs
• 1 large onion(s)
• 1 tbsp oil
• 20 g butter
• Black pepper, freshly ground
• 250 g sour cream
• 1 egg yolk
• 1 bunch of parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Boil the potatoes in their jacket potatoes, peel them, and slice them. Clean the mushrooms and slice them. Hard-boil the eggs and slice them. Finely slice the onion. Heat the oil in a pan and sauté the mushrooms for 5 minutes. Grease an ovenproof dish with butter and place a layer of potato slices on top, then a layer of egg slices, then some of the mushrooms on top, add a few onion rings, and season with salt and pepper. Then another layer of potatoes and continue until all the ingredients are used up. Place a layer of potatoes on top. Mix the sour cream with the egg yolk, pepper, and a pinch of salt. Finely chop the parsley, add it to the egg cream, and pour it over the layered potatoes. Bake in a preheated oven at 225°C for 30 minutes until golden brown. Serve with a fresh mixed salad.