Julienne in potato casseroles is guaranteed to please everyone, without exception. This dish is completely standalone and incredibly delicious. It can be prepared for a family dinner or a festive table. It’s an absolutely foolproof option because the majority of people love potatoes, especially with an amazing crispy cheese crust on top.
- 5 potatoes
- 1.1 pounds of mushrooms
- 0.5 ounce of butter
- 3.5 ounces of onion
- 4.2 fluid ounces of cream
- 1.5 tablespoons of flour
- 4.4 ounces of grated cheese
- salt, pepper
- bay leaf
- tomatoes (for garnish)
Peel the potatoes and cut them in half. Then remove the center, shaping the potatoes into “boats”. Place the prepared vegetables in a saucepan, fill it with water, add the bay leaf and salt. Place the saucepan on the stove, bring it to a boil, and cook for 5-7 minutes. Then drain the water and transfer the potatoes to a dish.
Rinse the mushrooms and cut them into small cubes. Peel the onion and cut it into thin slices. Transfer the prepared ingredients to a frying pan, add vegetable oil, salt, and sauté until cooked.
Add butter to the cooked mushrooms and mix well.
Prepare the sauce. Put flour in a bowl, add a pinch of salt, and pour in the cream. Whisk the sauce with a whisk until it reaches a consistency similar to liquid sour cream.
Add the prepared sauce to the mushrooms and continue to simmer until the liquid evaporates.
Line a baking sheet with parchment paper and place the potatoes, opening side up. Place the sautéed mushrooms on top. Bake in a preheated oven at 350 degrees Fahrenheit for 15 minutes.
Grate the cheese finely. After the designated time, remove the julienne from the oven and sprinkle it with grated cheese. Return to the oven for 5-10 minutes. Transfer the finished dish to a plate and serve. Garnish with tomato slices and dill.
Enjoy this delicious Julienne in Potato Casseroles!