POTATO AND MUSHROOM GRATIN
Can't decide between a potato or mushroom side dish? Have them both! The sauce comes together easily with cream and vegetable broth, while rosemary adds just the right amount of subtle flavor. And you can't forget the crunchy bread crumb and Parmesan topping!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the mushrooms; cook, stirring occasionally, 4 to 6 minutes or until tender. Spoon into medium bowl. Repeat with 1 tablespoon oil and remaining mushrooms. Add 1/2 teaspoon salt to mushrooms; toss to coat.
- In large bowl, combine the potatoes, garlic, rosemary, remaining 1 1/4 teaspoons salt and the pepper. Stir until potatoes are coated with seasoning.
- Layer half of potatoes, half of mushrooms and half of Swiss cheese in baking dish. Repeat layers. Pour cream and broth over potato mixture in baking dish.
- Bake uncovered 30 minutes. In small bowl, combine bread crumbs, Parmesan cheese and remaining 1 tablespoon oil. Remove baking dish from oven; sprinkle bread crumb mixture over top.
- Bake uncovered an additional 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 15 minutes before serving.
Nutrition Facts : Calories 440, Carbohydrate 35 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
uzain abbas
[email protected]Overall, I really enjoyed this gratin. It's a delicious and easy-to-make dish that's perfect for a special occasion.
Guddu Bilal
[email protected]This gratin is a bit rich for my taste, but it's still delicious. I would recommend serving it with a light salad or some roasted vegetables.
Zoe Black
[email protected]I had some trouble finding Gruyère cheese, but I used a combination of cheddar and Parmesan and it turned out great.
Lihle Qwabe
[email protected]This gratin is a bit time-consuming to make, but it's worth the effort. It's a special dish that's perfect for a special occasion.
[email protected] Sofia Rosu
[email protected]This gratin is the perfect comfort food. It's warm, cheesy, and filling. I love to serve it on a cold night with a glass of red wine.
Serena L Wood
[email protected]I made this gratin for a dinner party and everyone loved it. It's a great dish to serve with a salad or roasted vegetables.
Joe Kane
[email protected]I'm not a huge fan of gratins, but this one was really good. The potatoes were crispy on the outside and creamy on the inside, and the cheese was melted and gooey.
Travis Shannon
[email protected]This gratin is a great way to use up leftover potatoes and mushrooms.
Xenith N.K
[email protected]I'm always looking for new vegetarian recipes and this gratin fit the bill perfectly. It was hearty and satisfying, and I didn't miss the meat at all.
BD Newspaper24
[email protected]I added some chopped bacon to the gratin and it took it to the next level.
Adhikari Kalyan
[email protected]This gratin was so easy to make, even for a beginner cook like me.
Dawood Jan
[email protected]I've never been a fan of mushrooms, but this gratin changed my mind. The mushrooms were earthy and flavorful, and they paired perfectly with the potatoes and cheese.
Adelore Kehinde
[email protected]I made this gratin for a potluck and it was a huge success. Everyone raved about it.
Rita Dhugana
[email protected]I'm definitely adding this recipe to my regular rotation. It's a perfect comfort food for a cold night.
Mehedi Hasan Sabuj
[email protected]The gratin was a hit with my family. Even my picky eater cleaned his plate.
Syed Asghar Hussain Shah
[email protected]I was a bit skeptical about using Gruyère cheese, but it really made the dish. It added a nutty, slightly sharp flavor that complemented the other ingredients perfectly.
mdsumon ali
[email protected]The recipe was spot-on. The gratin came out golden brown and bubbly, just like the picture.
Timeline
[email protected]The gratin was easy to prepare and didn't require any fancy ingredients. I had everything I needed in my pantry and fridge.
Zeshan Khadim
[email protected]This potato and mushroom gratin was an absolute delight! The flavors of the mushrooms, potatoes, and cheese blended perfectly, creating a creamy, savory dish that left me craving more.