Baked interlaced potatoes with mushrooms

ingredients

500 g boiled potatoes in skin 4 handfuls of dried mixed mushrooms 2 pcs large onion pcs salt pcs black pepper pcs olive oil 5 pcs egg pcs a little breadcrumbs to sprinkle on the baking sheet 1 crucible whipping cream (36%)

progress

1.

Cook the potatoes in salted water (in the skin).

2.

In the meantime, fry the finely chopped onion and the drained mushrooms, which you have previously allowed to swell in hot water for about 15 minutes, in the oil. Season with salt and pepper, add a little juice from the mushrooms and let simmer for about 10 minutes.

3.

Grease a Jansky glass bowl with olive oil and sprinkle with breadcrumbs.

4.

When the potatoes are done, peel, slice and progressively place in the casserole dish. Place half of the fried onions and mushrooms on top of the first layer, layer the potatoes again, top with the other half of the mixture and finally cover with the last layer of potatoes.

5.

Place the potatoes in the oven at 180 degrees for about 10 minutes, take them out and cover with cream mixed with beaten eggs (of course salted and seasoned) and put them back in the oven and bake until golden.