Creamy Mushroom Potato Casserole

1Preheat the oven to 375°F (190°C).

2Peel and slice the potatoes (4) into thin rounds.

3Slice the long melons (2) into thin slices as well.

4Chop the onions (2) and mushrooms (1 cup).

5In a skillet, sauté the onions (2) and mushrooms (1 cup) until they are soft and fragrant.

6Grease a baking dish with oil or butter.

7Layer the sliced potatoes (4) at the bottom of the baking dish.

8Add a layer of sliced long melons (2) on top of the potatoes (4).

9Pour half of the cooking cream (1 cup) over the melons and potatoes (4).

10Sprinkle half of the cheese (1 cup) over the cream.

11Repeat the layers with the remaining potatoes (4), long melons (2), cooking cream (1 cup), and cheese (1 cup).

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

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

14Let it cool slightly before serving.

15Enjoy your creamy mushroom potato casserole!