Mushroom and Potato Casserole
If your menu calls for potatoes but you want to make them special, try Eugene’s casserole. It has the flavor of his native Hungary. This dish goes nicely with a green salad and steak.
Yield: 4 servings
- 1 pound potatoes
- 1/2 pound mushrooms
- 1 garlic clove, chopped
- Salt and pepper
- 2/3 cup light cream
- 2/3 cup heavy cream
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
InstructionsPeel the potatoes and slice thinly. Slice the mushrooms thicker than the potatoes. Using lots of butter, grease a 1-1/2-quart glass baking dish. Sprinkle the garlic on the bottom.
Arrange half the potato slices in overlapping rows on the bottom of the dish. Season with salt and pepper. Arrange a layer of mushrooms on top and season with salt and pepper. Top it off with a layer of potatoes.
Stir together the light cream, heavy cream, and water. Pour on top. Sprinkle with the Parmesan cheese and dot with more butter.
Bake for about 1 hour at 350 degrees F, or until the potatoes are tender and the top is crisp. Remove from the oven and let stand for 5 to 10 minutes. Serve at once.