Peel a squash, grate it and wash it in cold water several times, drain and slice thinly.
Peel a squash, grate it and cut it into 2-3 mm thick slices.
Grate the telemeau and the cheese.
Peel an onion, wash and slice.
Mix an egg with the sour cream.
Grease the pan with butter and put in it a layer (consisting of two rows) of thin slices of potatoes (half the prepared amount). Then put half the amount of sliced onion, season with salt and pepper, then put a layer of grated telemea (half the total amount).
Place the slices of champignons mushrooms in a single layer over the grated telemeau. Next is the remaining onion, spices (salt and pepper) the rest of the grated telemea and then the last layer of potato slices, also consisting of two rows.
Season with salt and pepper and pour, over the entire surface, the cream mixed with egg and then the grated cheese.
Cover the tray with aluminum foil and put in the oven over medium heat. After 30 minutes, in which the ingredients were prepared stewed, take the aluminum foil and leave the tray in the oven until the pudding browns nicely.
When the pudding has browned, take it out of the oven and serve it warm, with cream, or with a fatty yogurt.
Slices of potatoes, mushrooms and onions should be cut thin so that they do not remain raw.
If the telemeau is saltier, carefully dose the amount of salt.
Before putting the tray in the oven, cover it with aluminum foil, so that the ingredients are simmered in their own juice for 30 minutes.
After 30 minutes, the aluminum foil will be removed and the pudding will remain in the oven until it browns nicely.
When serving, you can use whipped cream, yogurt, or whipped milk instead.