Ingredients
(serves 4)
6 potatoes (middle size)
300 g (=10.5 oz) mushrooms
3 tbsp grated cheese
4 tbsp sour cream
dill, parsley
salt, pepper
3 tbsp oil (sunflower oil suggested)

Directions
Peel potatoes and cut into slices. Heat oil in a pan, fry potato slices until golden brown.
Clean and finely chop mushrooms.
Grease a casserole dish. Line bottom with half of potatoes, follow with a layer of mushrooms and cover with the rest of potatoes. Top with sour cream and cheese.
Bake in pre-heated oven at 180C/356F for about 30 minutes. Sprinkle with fresh herbs before serving.