This is a time saving, economical, savory dish to prepare during a busy week.  It is perfect for those days that you don’t have time to go grocery shopping but instead use what you have on hand in your pantry.  In this dish there are layers of sautéed mushrooms, potatoes, sour cream and cheese baked to perfect in a casserole dish.
This dish can be made ahead of time so when you are running extra late you can just pop it in the oven when you get home.

6-7 medium Yukon gold or Russet potatoes
3 garlic cloves, crushed
1 Large Onion, thinly sliced
12 oz. mushrooms (white button or baby portabellas) – thinly sliced
1 cup grated mozzarella cheese
1/4 grated parmesan cheese
2 Tbsp. butter
1 1/2 cup sour cream
1 Tbsp. fresh dill- chopped
Salt and pepper
Cook potatoes in a pan of boiling water for 10 minutes.
Preheat oven to 375 degrees F.
In a skillet, melt butter and sauté garlic and onions for 2 minutes, add mushrooms season with salt and pepper and sauté for another 2-3 minutes.
Peel and slice potatoes into discs.
Arrange a layer of potatoes in the base of an ovenproof dish. 
Layer with the mushroom mixture; spread a layer of sour cream, sprinkle cheeses, salt and pepper.
Repeat layers until all ingredients have been used, finishing with a layer of cheese.
Cook in preheated oven for 30-35 minutes. Cheese will turn golden brown and bubbly.
Garnish with fresh dill.
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