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Kartofelnaya Zapekanka




Source of Recipe


the web


Recipe Introduction


(Potato Bake)


List of Ingredients




3 to 4 medium baking potatoes (2 pounds)

1 cup milk

10 tablespoons butter

1/2 pound mushrooms, sliced (may be wild mushrooms or normal white champignons)

1 medium onion, sliced thinly

Dash of salt

1/4 cup fresh greens (fennel, parsley, dill, etc.)

1 egg, lightly beaten

Recipe



Peel the potatoes and place them in a pan of water for boiling. Bring the water to a strong boil, then reduce the heat to a simmer and add a dash of salt, cooking slowly until the potatoes are well blended.

Mash the potatoes, then mix in 8 tablespoons ( 1/4 cup) of the butter and all of the milk. They should be the consistency of mashed potatoes.

Saute the mushrooms and onion slowly in the remaining 2 tablespoons of butter until lightly browned. Add in the greens just at the end.

Take half of the potato puree and spread as a layer in the bottom of a 2-quart baking pan. (You may also, if you prefer, prepare four smaller, individual zapekankas in smaller round or rectangular baking dishes.) Layer on top of this the mushroom mixture, then the other half of the potatoes. Brush the top with the egg wash.

Bake at 350 degrees for 30 minutes, or until the top is golden brown.

Serves 4