Simple, comfort dish with a hint of thyme, make You feel content and full. Crunchy rustic cabbage salad make a good company for it. Enjoy!
For 4 persons as a light dinner
For casserole:
600 grams potatoes
Olive oil for frying
1 tablespoon of butter
300 grams fresh mushrooms
1 medium onion
2 cloves of garlic
½ bunch of lemon thyme (substitute with regular thyme, though aroma is not the same)
150 gr of grated cheese (Emmental or Gruyere are perfect)
Salt and pepper for taste
For salad:
400 gr of white cabbage
1 medium onion
4 cucumbers
7 tablespoons Extra virgin sunflower oil
2,5 tablespoons of lemon juice
Salt
1) Peel and slice potatoes. Dice onion, chop mushrooms in bite size, peel garlic. Wash and pat dry thyme.
2) Cook potatoes in salted boiling water for 10 min. Drain. Pre-heat oven to 200 ˚C.
3) In the mean time pre-heat a shallow frying pan. Add a dash olive oil and butter, when it stops bubbling add onions, press garlic in and cook till soft , then add mushrooms and whole branches of thyme. Cook everything together for 5 min, stirring occasionally. Turn off the heat and take out thyme branches.
4) Place half of the potatoes on the bottom of casserole dish, then sprinkle with cheese, then mushrooms, sprinkle with cheese again and again potatoes.
Top casserole generously with more cheese. Transfer casserole to the oven for 20-25 min. or until cheese starts turning golden brown.
5) In the meantime make salad. Wash cabbage and slice it thinly. Kitchen mandoline is a real helper, if You have one. If not, have some patience and work vigorously. Then place sliced cabbage into a salad bowl, sprinkle generously with salt and squeeze cabbage hard with hands. It will soften the texture of cabbage and make it more mild. Then peel the onion, halve and slice it. Wash and slice cucumber. You can peel it, but it’s optional.
6) Add onions , cucumbers, oil and lemon juice to the cabbage. Mix everything well.
7) Serve hot casserole with addition of cold crunchy salad!
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