And I’m back! I wish I could say I’d gone somewhere, but I really have just been lazy and unmotivated to cook anything exceptionally blog-worthy. But this scrumptious casserole got me out of my boring rut!
So you know how usually casseroles are a smorgasbord of ingredients and yet with just one ooey-gooey flavor throughout? Don’t get me wrong, those are absolute delights, but sometimes you just want a nice hearty casserole-ish dish with every ingredient speaking for itself. This is that kinda casserole ladies and gentlemen!
Here’s what you need:
Potato and Portobello Casserole
2-3 medium sized potatoes, washed
1/2 diced onion
1 cap portobello mushroom
dash of soy sauce
1 cup of whatever cheese you have on hand (I used 2/3 cheddar and 1/3 swiss)
1. Start a pot of water and bring it to a boil. Slice the potatoes into 1/4″ slices and drop them into the boiling water. They need to boil for about 15-20 minutes or until they feel tender at the prick of a fork. At that point, drain the water out and cover with ice cold water, just to cool it down a bit for easier handling.
2. Preheat oven to 400 degrees. Dice the tomatoes and line the bottom of your pan with them along with a drizzle of olive oil. I used a 9″ pie dish for this recipe but any dish of equal volume would be just fine. At about the same time, dice your half onion and slice your mushroom into 1/4″ slices. Add a dash of soy sauce on top of the mushrooms, it will seep in while you’re assembling your casserole.
3. Peel the skin off the potato slices and neatly place side-by-side on top of the tomatoes. Well, I didn’t do this so neatly, that was a lie. But wouldn’t it be nice if you did?!?
4. Arrange the portobello slices on top of the potato slices. Add the diced onions right on top.
5. Cover the whole thing with your cheeses and sprinkle some breadcrumbs if you so desire.
6. Bake, uncovered for 20-25 minutes. Remember, you want all your ingredients to keep their textures and flavors but harmonize with only the yummy cheeses! Remove and eat quickly!