Mushrooms with potatoes in the oven with sour cream

6 servings
1 hour 20 min


1. Peel the potatoes and rinse with cool water. Then cut it into wedges, not too finely - into halves or quarters (depending on the size of the tubers). Transfer the cut vegetables to a medium-sized saucepan and pour with clean water. Then put the pan on a medium heat and bring the water in it to a boil. Then reduce the heat, salt the water to taste and boil the potatoes until ready. Cook for 6-8 minutes, depending on the potato variety. Then drain the water.

2. While the potatoes are cooking, turn on the oven 200 degrees Celsius. Wash the spinach leaves, put on a clean dry towel, dry. Spinach leaves can be used as desired - they will give freshness and make the dish healthier.

3. Mix sour cream (at least 20% fat content) and olive oil in a separate container. Peel the garlic from the husks and grind using a special garlic press. Cheddar grate on a coarse grater. Add garlic and half a portion of grated cheese to the container with sour cream and olive oil. Mix everything well, add salt and black freshly ground pepper.

4. Rinse the champignons thoroughly with running water from the ground and dirt. Then get rid of excess water by throwing them back into a colander. Cut along the slices with the average value.

5. Grease a suitably sized baking dish with a piece of butter. Then layer chopped mushrooms and boiled potatoes into it, put spinach leaves between the potatoes. Top all this with a mixture of sour cream and olive oil. To make the potatoes more juicy, pour a little chicken stock into the form.

6. Put the roasting tin in the preheated oven for 25-30 minutes until the potatoes are finally ready. Then remove the dish from the oven and sprinkle the remaining grated cheese on top. Put the roasting tin in the oven again for about 10 minutes so that the cheese melts and browns a little. Once the dish is covered in a golden brownish crust, remove the roasting tin from the oven. Enjoy your meal!