Crunchy Potato and Mushroom Casserole

Crunchy Potato and Mushroom Casserole

Ingredients

• • 500 g (1.1 lb) potatoes
  • 100 g (0.22 lb) leek, finely chopped

• • 200 g (0.44 lb) mushrooms, sliced
  • 3 cloves of garlic, minced
  • 20 g (0.7 oz) butter

• • 100 g (0.22 lb) cheese, grated (cheddar or your favorite melting cheese)
  • 3 eggs
  • Salt and pepper, to taste

• • 3 tablespoons sour cream
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds

• 2 pickled cucumbers, chopped (for garnish)
• 250 g (0.55 lb) cornflakes, crushed (for topping)

Step-by-Step Instructions

Step 1: Preparing the Ingredients

1. 1. Preheat your oven to 180°C (350°F). This ensures the oven is hot enough for baking the casserole evenly.

1. Wash and peel the potatoes. Cut them into small cubes for even cooking.
2. Chop the leeks and slice the mushrooms. Mince the garlic and set everything aside.

Step 2: Cooking the Vegetables

1. 1. Boil the potatoes: In a large pot, add the cubed potatoes and cover them with water. Bring to a boil, adding a pinch of salt. Cook for about 10-12 minutes until the potatoes are tender but not falling apart. Drain and set aside.

1. Sauté the vegetables: In a large skillet, melt 20 g (0.7 oz) butter over medium heat. Add the leeks and cook until they are softened, about 3-4 minutes.
2. Add the mushrooms and garlic: Stir in the sliced mushrooms and minced garlic. Cook for an additional 5-7 minutes, until the mushrooms have released their moisture and are slightly golden. Season with salt and pepper to taste.

Step 3: Combining the Ingredients

1. 1. In a large mixing bowl, combine the cooked potatoes, sautéed leek and mushroom mixture, and 100 g (0.22 lb) grated cheese.

1. In a separate bowl, whisk together the 3 eggs, 3 tablespoons of sour cream, and a bit more salt and pepper.
2. Combine everything: Pour the egg mixture over the potato mixture and stir well until all the ingredients are well coated.

Step 4: Assembling the Casserole

1. 1. Grease a baking dish with butter or non-stick spray to prevent sticking. Pour the potato and vegetable mixture into the dish, spreading it out evenly.

1. Top with cornflakes: Crush the 250 g (0.55 lb) cornflakes and sprinkle them generously over the top of the casserole. This will create a crunchy topping that is irresistible!
2. Sprinkle sesame seeds: Add 1 teaspoon each of black and white sesame seeds over the cornflakes for an extra crunch and flavor.

Step 5: Baking the Casserole

1. 1. Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and crispy.

1. Check for doneness: The casserole should be bubbling around the edges, and a toothpick inserted in the center should come out clean.

Step 6: Serving

1. 1. Let it cool slightly for about 5-10 minutes before slicing. This will help the casserole set up a bit and make it easier to serve.
   2. Garnish with chopped pickled cucumbers for a refreshing contrast to the richness of the casserole.

Cooking Tips

• • Customize your cheese: Feel free to use different types of cheese such as mozzarella for a gooey texture or feta for a tangy flavor.
  • Add protein: For a more filling dish, consider adding cooked chicken, ham, or beans to the mixture.
  • Use different vegetables: You can substitute the mushrooms and leeks with other vegetables like spinach, bell peppers, or zucchini to suit your taste.

• Make it ahead: This casserole can be prepared a day in advance. Just store it in the refrigerator and bake it when you’re ready to serve.
• Serve with a salad: Pair this dish with a fresh green salad or a side of steamed vegetables for a complete meal.