Potato, Onion and Mushroom Gratin

Potato, Onion and Mushroom Gratin

Hearty enough for an entrée, this versatile gratin can vary with a Wisconsin cheese or cheese medley that suits your fancy.

servings
6

Ingredients












Cooking Instructions

1

Heat oven to 375°F. Heat large sauté pan over medium heat. Add butter and melt. Add onions and sauté for 3 minutes. Add mushrooms and continue to cook until onions are soft and mushrooms are brown, about 10 minutes. Add garlic and cook 1 minute longer. Season with salt and pepper. Set aside.


2

Butter 9x13-inch baking dish. Layer half of potatoes, half of onion mixture, and half of cheese. Repeat layers. Whisk together cream, thyme, nutmeg, salt and pepper to taste. Pour over gratin.


3

Cover dish with foil and bake 40-45 minutes, or until potatoes can be easily pierced with fork. Uncover, and bake additional 30-40 minutes, or until golden brown. Let stand 15 minutes before serving. Sprinkle with parsley.


Ingredients












Cooking Instructions

1

Heat oven to 375°F. Heat large sauté pan over medium heat. Add butter and melt. Add onions and sauté for 3 minutes. Add mushrooms and continue to cook until onions are soft and mushrooms are brown, about 10 minutes. Add garlic and cook 1 minute longer. Season with salt and pepper. Set aside.


2

Butter 9x13-inch baking dish. Layer half of potatoes, half of onion mixture, and half of cheese. Repeat layers. Whisk together cream, thyme, nutmeg, salt and pepper to taste. Pour over gratin.


3

Cover dish with foil and bake 40-45 minutes, or until potatoes can be easily pierced with fork. Uncover, and bake additional 30-40 minutes, or until golden brown. Let stand 15 minutes before serving. Sprinkle with parsley.


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