Endless versatility: The humble potato casserole shines

Potato casserole is one of those dishes that satisfy both children and adults. Soft vegetables, delicious add-ins, and aromatic sauce make it especially tasty on cold, cloudy days. This dish is also incredibly filling.

Potato casserole is delicious and filling and perfect when you have less time to prepare dinner. It practically makes itself. You only need to plan mealtime and put it in the oven. It's also a zero-waste dish because you can use products you already have in the fridge as add-ins. Cheeses, other vegetables, and cold cuts pair well with potatoes if you're not planning a meatless dish. You can create many delicious combinations.

Ingredients:

• 450 grams potatoes,
• 70 grams butter,
• salt, pepper to taste,
• oregano to taste,
• smoked paprika to taste, optional,
• 200 grams mushrooms,
• half a can of red beans,
• 200 grams mozzarella cheese,
• 2 onions,
• 1 cup heavy cream,
• 1 egg,
• a few sprigs of chives.

Instructions:

1. Peel the potatoes and cut them into medium-thick slices. Place them in salted boiling water and cook for 10 minutes. Then drain and allow to cool.
2. Clean and slice the mushrooms. Slice the onion into thin wedges. Drain the beans from their liquid.
3. In a bowl, mix the cream with the egg. Season with salt and pepper.
4. Layer the potatoes in a baking dish, followed by mushrooms, onions, and beans. Sprinkle with salt and pepper. Add another layer of potatoes on top.
5. Pour the cream-based sauce over the casserole.
6. Grate the cheese coarsely and sprinkle over the casserole. Top with oregano and smoked paprika.
7. Bake the casserole for 25 minutes at 190°C (375°F).
8. After baking, remove the casserole from the oven and let it cool for a few minutes. Serve warm, garnished with chives.