Roasted Potatoes with Mushrooms and Cheese

Wash the potatoes thoroughly, peel them, and cut into wedges about 1 cm thick. Slice the mushrooms, finely dice the onion, coarsely grate the cheese, and mince the garlic.

Melt half of the butter in a skillet. Sauté the onion until golden, then add the mushrooms. Cook for 5–7 minutes until tender and lightly caramelized. Season with salt and pepper.

Place the potatoes on a baking sheet lined with parchment paper or lightly greased. Spread the mushroom mixture evenly over the top. Drizzle with the remaining melted butter, scatter the garlic, and season with a little salt.

Bake in a preheated oven at 200°C (400°F) for 20–25 minutes. Once the potatoes are tender and golden, remove the sheet pan, generously top with cheese, and return to the oven for another 5–7 minutes until the cheese is melted.