John Myers
Potato and Mushroom Casserole with Cheese
The perfect potato and mushroom casserole with cheese recipe with a picture and simple step-by-step instructions.
- 20 piece Jacket potatoes medium-sized
- 10 piece Spring onions
- Salt rock salt for seasoning
- Pepper a.d.M. for seasoning
- 3 tbsp Ghee
- 6 piece Garlic cloves peeled and chopped
- 300 g Brown mushrooms
- 6 piece Organic eggs class L.
- 250 ml Oat drink
- 1 Pck. Oat cream
- Cheese type and quantity according to your own taste
- Peel and chop the jacket potatoes, peel and chop the spring onions, clean and cut the mushrooms with a brush. Heat the ghee in a pan, first leave the garlic and add the mushrooms, season with salt and pepper and toss a little.
- An ovenproof dish, distribute the jacket potatoes well in it, season with salt and pepper, spread the spring onions over it and then distribute the tempered mushrooms well.
- Open the eggs in a tall container, stir in the oat milk (also others) and oat cream and distribute everything over the potato and mushroom mixture. Put in the oven and bake for 45 minutes. in half the time then spread the cheese on it and finish baking (I left a piece about 20×20 in size without cheese)
- The oven should be preheated to 180 degrees otherwise the casserole will take longer.
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