Potato, Blue Cheese and Mushroom Bake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Melt in your mouth good. The Yukon Gold's give it a buttery taste and extra richness. From Oct 1996 Bon Appetit. Ingredients:
5 ounces crumbled blue cheese |
2 1/2 cups whipping cream |
1 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 tablespoons butter |
1 lb mushroom, any type thickly sliced |
3/4 teaspoon dried thyme (double if fresh) |
3/4 teaspoon dried rosemary (double if fresh) |
2 lbs yukon gold potatoes, peeled,very thinly sliced into rounds |
Directions:
1. Preheat over to 400.
2. Butter 13x9x2 inch baking dish.
3. Placed cheese in bowl, add 1/2 c cream.
4. Mash to chunky paste.
5. Mix in salt and pepper, add remaining cream.
6. Melt butter in large pot.
7. Add mushrooms and herbs; sautee until tender and liquid cooks away about 8 minutes.
8. Arrange half potatoes in dish.
9. Spoon 3/4 c cheese sauce evenly over.
10. Top with all mushroom mixture, 3/4 c cheese sauce, then remaining potatoes.
11. Top with remaining cheese sauce.
12. Cover dish with foil.
13. Bake for 30 minutes.
14. Uncover and bake about 30 minutes longer.
15. Let stand 10 minutes; serve hot.
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