Oven-baked dishes are very typical for Russian cuisine. Potato was brought to Russia in the 18th century. Initially, the foreign vegetable was totally rejected by Russian farmers who called it “Devil’s apple”. With time, people learnt to grow and cook the versatile tuber and potato became one of the most important vegetables in Russia. This casserole recipe combines potato with typical Russian ingredients like mushrooms and sour cream.
|6||potatoes (middle size)|
|300 g (=10.5 oz)||mushrooms|
|3 tbsp||grated cheese|
|4 tbsp||sour cream|
|3 tbsp||oil (sunflower oil suggested)|
- Peel potatoes and cut into slices. Heat oil in a pan, fry potato slices until golden brown.
- Clean and finely chop mushrooms.
- Grease a casserole dish. Line bottom with half of potatoes, follow with a layer of mushrooms and cover with the rest of potatoes. Top with sour cream and cheese.
- Bake in pre-heated oven at 180C/356F for about 30 minutes. Sprinkle with fresh herbs before serving.
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