Kartoflanka with Mushroom Sauce

Ingredients

• 1.5 kg (3.3 lbs) potatoes, peeled and thinly sliced 1.5 kg (3.3 lbs) potatoes, peeled and thinly sliced
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the mushrooms to the skillet and cook until they release their moisture and start to brown.
4. 4.
   Sprinkle the flour over the mushrooms and stir well to coat.
5. 5.
   Slowly pour in the vegetable broth while stirring continuously to avoid lumps.
6. 6.
   Stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
7. 7.
   Simmer the sauce for 5 minutes until it thickens slightly.
8. 8.
   In a greased baking dish, layer half of the sliced potatoes. Pour half of the mushroom sauce over the potatoes.
9. 9.
   Repeat the layering process with the remaining potatoes and sauce.
10. 10.
    Cover the baking dish with foil and bake for 45 minutes.
11. 11.
    Remove the foil and bake for an additional 15 minutes until the potatoes are tender and the top is golden brown.
12. 12.
    Allow the Kartoflanka to cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the dish.
• Mushrooms — Use fresh mushrooms for the best flavor. You can use a variety of mushrooms such as button mushrooms, cremini, or shiitake.
• Vegetable broth — If you prefer a richer flavor, you can use homemade vegetable broth or substitute with chicken broth.

Tips & Tricks

• For a twist, add a layer of grated cheese between the potato layers before pouring the mushroom sauce.
• To make the dish more aromatic, sprinkle some chopped fresh parsley or dill on top before serving.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner option.

Serving advice

Serve the Kartoflanka hot as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or roasted chicken.

Presentation advice

Garnish the Kartoflanka with a sprinkle of fresh herbs, such as parsley or dill, to add a pop of color. Serve it in individual portions or in a family-style baking dish for a rustic and inviting presentation.