Potato casserole recipe
Our family absolutely loves a classic potato casserole in a rich, creamy sauce. While I often prepare it with meat, my favorite is this vegetarian potato casserole version. It’s incredibly flavorful, cooks perfectly every time, and is truly loved by everyone at our table!
Ingredients
For the Vegetarian Potato Casserole Layers
- 100 gr cheese
- 3 potatoes (sliced or thinly sliced)
- 2 tbsp butter
- 45 gr egg yolk (2pcs)
- 2 tbsp cornstarch
- 1/4 tsp dried garlic
- 1/4 nutmeg
- 1 tsp powdered mushrooms (we buy dried mushrooms and grind them in a coffee grinder) -OPTIONAL
- 1/3 tsp salt
- pepper to taste
For the Creamy Sauce
- 250 gr cream
Instructions
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First, get your potatoes ready. Peel them, then grate them into thin slices. (Alternatively, you can cut them thinly and pour boiling water over them – just let them sit while you prepare the sauce).
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Next, prepare the sauce. In a separate bowl or gravy boat, thoroughly mix all the listed sauce ingredients. Whisk until the mixture is completely smooth. Gently heat and stir intensively until it just begins to thicken.
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Now, assemble the dish. Layer the prepared potatoes in your chosen heatproof dish, alternating with generous spoonfuls of the creamy sauce.
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Cover the dish with foil and bake for 40 minutes.
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After 40 minutes, remove the foil, sprinkle generously with the cheese, and return to the oven to bake for another 10-15 minutes, or until golden and bubbling.
