Potato and Mushroom Casserole is a unique combination, as mushrooms impart special relish to common potato dishes. This savory casserole will make a perfect dinner to your family.
Method
Peel, rinse, and dry the potatoes, then cut them into 1/4-inch slices. Heat the oil in a large heavy skillet, add the potatoes, and cook over moderately low heat for 5-7 minutes on each side, or until half-cooked. Preheat the oven to 375F. Wash and dry the mushrooms thoroughly. Separate the mushroom stems and caps and slice the stems thinly. Butter the bottom and sides of a 3-quart casserole. Spread half of the potato slices on the bottom and cover with the mushroom caps, scattering the sliced stems between the caps. Place the reminding potatoes in an even layer over the mushrooms. Mix the sour cream with the mayonnaise and spread over the potatoes. Sprinkle with the cheese and bake for 30 minutes. Sprinkle with the chopped dill or parsley, and serve from the casserole as a main course.
