Potato dish with crispy crumble and mushrooms

Well I'm doing things a bit backwards at the moment as this actually is the 11th dish we have done in our little project. I still have to make the 10th dish because my husband insisted on having pizza for dinner the evening we had planned to make a project dish - so I caved and let him have his way and I brought leftover pizza in my lunch box the following day. This means I have to do four project dishes this week instead of three and this is the first of the week.

The translation credit goes to Carina, she was yet again the faster one to get the recipe translated and you can see her experiences with this dish on her blog - HERE

Both my husband and I liked this dish but thought it was a bit too dry with no sauce or liquid cream between the layers of potatoes. However it tasted quite good and I'm sure it would taste even better witch bits of bacon or ham chucked in with the potatoes. It's also a good dish for evenings without meat - just put in a bit more cream and you'll be flying!

For four people you'll need:

Filling:
2 onion
700 grams potatoes
2½dl double cream (9%)
3 tablespoons finely chopped parsley
salt and pepper

Crumble:

2½ dl wholemeal flour
50 grams butter
1 tablespoon rosemary or thyme, if you have it in the garden -(I used lemon thyme and it went very well with the other ingredients)
1 teaspoon of salt
 300 grams mixed mushrooms (I used brown mushrooms as they have the most flavour and the mixed mushrooms were a bit more expensive)
1 tablespoon of oil
salt and pepper

Fresh rosemary

Cut the onions into rings and the potatoes in thinly slices (2mm) (If you don't like onion rings you can just finely chop the onion and mix it with the potatoes. That's what I did and it came out good). Spread out onion and potatoes in an oven-proof dish. Whisk cream, parsley, salt and pepper together and pour it over the onions and potatoes. Turn on the oven and set it to 200C, put in the dish in the cold oven.

Crumble the flour, butter (cut in small pieces), rosemary and salt together at the tip of your fingertips. Take out the oven-proof dish after 30 minutes, sprinkle the “crumble-dough” over and put back in the oven. Leave it to bake for another 15 minutes or till the surface is crispy.

Roast the mushrooms in oil on a frying pan and season it with salt and pepper. Put the (finely chopped or sliced) mushrooms over the dish at the end possibly with some not too roughly chopped rosemary leaves right before serving.

Bon appetit...