Potato and Mushroom Gratin |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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âRich, decadent and indulgent, this creamy recipe is laced with wine and makes a perfect take-along side dish for potlucks or open houses. It looks impressive and is always a huge hit!â Laurie LaClair - North Richland Hills, Texas Ingredients:
2 jars (4-1/2 ounces each) sliced mushrooms, drained |
3 shallots, finely chopped |
1 tablespoon olive oil |
2 tablespoons marsala wine |
3 large potatoes (about 1-1/2 pounds), peeled and thinly sliced |
1 cup (4 ounces) shredded swiss cheese |
1/2 cup shredded parmesan cheese |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1-1/2 cups heavy whipping cream |
1 tablespoon butter, cubed |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes.
2. Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper.
3. Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender. Yield: 8 servings.
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