Mushroom and Potato Casserole

Ingredients

Mushrooms 350 g

Potatoes 600 g

Onions 150 g

Cheese 150 g

Sour cream

Vegetable oil

Salt

Pepper

Boil the mushrooms until tender. Boil the potatoes until tender. Cut the onion into half rings. Fry in vegetable oil. Cool the potatoes, peel, and slice. Grate the cheese on a medium grater.

In a baking dish (any dish will do—ceramic, clay, or glass) place half the potatoes, season with a little salt and pepper. Brush with sour cream. Add the mushrooms, season with a little salt and pepper. Brush with sour cream. Add the onions. Add the remaining potatoes. Sprinkle with cheese. Place in the oven. Bake at 180 degrees Celsius for 30-35 minutes.

Enjoy!