Creamy Mushroom and Potato Bake

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, and red onion, and sauté until they are translucent, about 5 minutes.

3.Add the sliced mushrooms, grated carrot, and diced bell peppers to the skillet. Cook for another 5-7 minutes until the vegetables are softened.

4.Stir in the shredded cabbage, dried thyme, paprika, salt, and black pepper. Cook for an additional 3-4 minutes until the cabbage is wilted. Remove from heat and set aside.

5.In a large mixing bowl, combine the milk and sour cream. Whisk until smooth and well combined. Season with a pinch of salt and pepper if desired.

6.In a greased 9x13 inch baking dish, layer half of the sliced potatoes at the bottom. Spread half of the vegetable mixture over the potatoes, then pour half of the creamy milk mixture over the top.

7.Repeat the layers with the remaining potatoes, vegetables, and creamy mixture. If using, sprinkle the shredded cheese on top of the final layer.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.

9.Let the casserole cool for a few minutes before serving. Enjoy your comforting creamy mushroom and potato bake!