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Blue Cheese Mushroom and Onion Potato Gratin
Time: 1 hrs 25 mins
Ingredients
- 2 tablespoons oil
- 2 tablespoons butter
- 3 onions, halved then sliced
- 1 lb white button mushrooms, sliced (can use more mushrooms)
- 3 lbs russet potatoes (peeled and sliced very thin, about 1/8-inch thick)
- 3 cups whipping cream
- 3/4 cup blue cheese, crumbled (can use less blue cheese)
- 1 1/2 cups mozzarella cheese, grated
- salt and pepper
Directions
- 1 Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
- 2 Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
- 3 Set oven to 375 degrees (oven rack to second-lowest position).
- 4 Butter a 3-4 quart casserole dish.
- 5 In a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely) bring to a boil; remove from heat and cool to warm (about 30 minutes) leaving the potatoes in the cream.
- 6 Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
- 7 Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
- 8 The sprinkle ONE-THIRD of both cheeses over the mushrooms.
- 9 Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
- 10 Make one more layer with the remaining potatoes.
- 11 Top with remaining cheeses.
- 12 Pour any leftover whipping cream evenly over the top and cover tightly with foil.
- 13 Make for 45 minutes.
- 14 Increase the oven temperature to 400 degrees.
- 15 Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
- 16 Let stand for 15 minutes before serving (the mixture will thicken upon standing).
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