MUSHROOM AND POTATO CASSEROLE
This simple casserole you MUST try! It's so delicious and very easy to prepare!
Equipment
- 1 round casserole dish 26cm
Ingredients
- 600 g potatoes peeledand cut into thin slices
- 400 g mushrooms cutinto thin slices
- vegan cheese for garnish on top
For the sauce:
- 50 g vegan butter or margarine
- 40 g flour
- 500 ml soy cream
- 200 ml vegetable milk
- 3 tbsp yeast flakes
- salt and pepper to taste
Instructions
- For the sauce, melt the butter in a saucepan over medium heat, stir in the flour until smooth, then gradually mix (stirring constantly) with the cream and milk.
- Stir in the yeast flakes, bring to a full boil once and remove from heat.
- Season to taste with salt and pepper.
- Layer the potatoes and mushrooms alternately in the dish.
- Pour over the sauce and sprinkle with cheese.
- Bake at 200 degrees convection oven for minimum 40 min.
- Pro tip: if you cover the form with aluminum foil or a lid, the cheese melts especially well. Bon appetite!
