Potato and Mushroom Casserole Topped with Gruyere and Veggies Recipe – Blonde in the Kitchen

Potato and mushroom Casserole
1 16 ounce package of fresh mushrooms sliced very thin
6 potatoes boiled not over boiled sliced thin in very nice rounds or halves
3/4 cup celery chopped
1 cup sweet onion chopped
1 jalapeño chopped
1/2 cup orange or yellow bell pepper chopped

Spices
One tablespoon garlic powder
One tablespoon salt
One tablespoon onion powder
One teaspoon black pepper
One tablespoon paprika

6 eggs
1 cup half and half
Salt 1 teaspoon
Pepper 1 teaspoon
Garlic 1 teaspoon
Mix well set aside

1 cup Gruyère cheese grated or any grated cheese that you prefer.

Oil for frying

Fry mushrooms till golden brown and crispy set aside

Fry celery, onion, bell pepper and jalapeño add spices
And set aside

Oil spray or butter for buttering baking dish

Bottom First layer is potatoes mixed veggies and then potatoes on sides.
So it’s side of potato then mushrooms you continue this till baking dish is full. Top with mixed veggies and also try to get veggies into layers.
Top with egg mixture and bake
On 350 degrees for an hour.
Let bake longer if needed.

Take out while hot add cheese
And bake again on low broil till cheese is melted and has golden effect

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