Comfort food at its finest, this Potato and Mushroom Casserole is rich, creamy, and perfect for any night of the week!
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
Peel and thinly slice the potatoes. Set aside in a bowl of cold water to prevent browning.
Dice the onion and mince the garlic. In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the diced onion and minced garlic to the skillet, sautéing for about 5 minutes until they are soft and fragrant.
Slice the mushrooms and add them to the skillet. Cook for an additional 5-7 minutes until the mushrooms have released their moisture and are tender.
In a bowl, mix the cream, salt, black pepper, and thyme together. Set aside.
In a greased 9x13 inch casserole dish, layer half of the potato slices at the bottom.
Top the potato layer with the mushroom mixture, spreading it evenly over the potatoes.
Pour half of the cream mixture over the top.
Add the remaining potato slices in another layer, followed by the rest of the cream mixture.
Sprinkle the grated cheese on top.
Cover the casserole with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil and bake for another 15 minutes or until the top is golden and bubbly.
Allow to cool for about 10 minutes before serving.
4 servings
This dish provides a comforting balance of carbohydrates from potatoes, protein from cheese, and healthy fats from cream, making it a satisfying meal that can replenish your energy.