Potato and Mushroom Casserole

Ingredients

• 600 g cooked potatoes (from the previous day)
• 1 shallot (finely chopped)
• 1 garlic clove (finely chopped)
• 100 g mushrooms (or choice of fungi) sliced thinly
• 2 tbsp butter
• 5 tbsp clear broth
• 150 g whipping cream
• 100 g Sour cream
• Salt
• Pepper (freshly ground)
• 1 tbsp fresh chopped marjoram
• 1 egg
• 75 g grated Gruyère cheese
• Butter (for greasing the baking dish)
• breadcrumbs (for lining the baking dish)
• marjoram (for garnish)

Instructions

1. 1.

   Peel cooked potatoes and slice them thinly.

2. 2.

   Sauté shallot and garlic in hot butter, add mushrooms, cook, then pour in broth and stir in cream and sour cream; season with salt and pepper.

3. 3.

   Remove sauce from heat and whisk in the egg.

4. 4.

   Layer sliced potatoes alternately with 50 g grated cheese and mushroom sauce in a small greased baking dish lined with breadcrumbs; finish with mushroom sauce on top.

5. 5.

   Bake in preheated oven at 200°C for about 40 minutes. Sprinkle remaining cheese 10 minutes before finishing and bake until golden.