Potato and Mushroom Casserole

Ingredients

Potatoes 600 g

Olive oil

Butter 1 tbsp

Mushrooms 300 g

Onion 1

Garlic 2 cloves

Thyme 1/2 bunch

Cheese 150 g

Salt

Pepper

Peel and slice the potatoes. Finely chop the onion, cut the mushrooms into larger pieces, about 1 cm wide, and peel the garlic. Wash and dry the thyme. Cook the potatoes in salted boiling water for 10 minutes. Strain. Preheat the oven to 200°C.

Meanwhile, heat a frying pan. Add a little olive oil and butter. When the butter stops foaming, add the onion, squeeze out the garlic, and fry until soft. Then add the mushrooms and whole thyme sprigs.

Cook everything together for 5 minutes, stirring occasionally. Turn off the heat and remove the thyme sprigs.

Place half the potatoes in the bottom of an ovenproof dish, sprinkle with cheese, then add the mushrooms, sprinkle with more cheese, and top with the remaining potatoes. Sprinkle the top generously with cheese again. Place in the oven and bake for 20-25 minutes.

Enjoy!