Creamy Mushroom Potato Casserole

1.Preheat the oven to 375°F (190°C).

2.Peel and slice the potatoes into thin rounds.

3.Slice the long melons into thin slices as well.

4.Chop the onions and mushrooms.

5.In a skillet, sauté the onions and mushrooms until they are soft and fragrant.

6.Grease a baking dish with oil or butter.

7.Layer the sliced potatoes at the bottom of the baking dish.

8.Add a layer of sliced long melons on top of the potatoes.

9.Pour half of the cooking cream over the melons and potatoes.

10.Sprinkle half of the cheese over the cream.

11.Repeat the layers with the remaining potatoes, long melons, cooking cream, and cheese.

12.Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

13.Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

14.Let it cool slightly before serving.

15.Enjoy your creamy mushroom potato casserole!