POTATO AND MUSHROOM GRATIN
"Rich, 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!" Laurie LaClair - North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes., 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., Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.
Nutrition Facts : Calories 426 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 326mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
MUSHROOM AND BLUE CHEESE GRATIN
Make and share this Mushroom and Blue Cheese Gratin recipe from Food.com.
Provided by KathyP53
Categories Vegetable
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Melt butter in large skillet. Saute mushrooms and garlic over medium heat until majority of liquid (from mushrooms) cooks away.
- Add wine and cream. Reduce heat to medium low and cook mixture for 3-4 minutes. Add cheese and stir until melted and smooth.
- Pour into medium ovenproof baking dish. Bake 10-12 minutes until browned and bubbly.
Nutrition Facts : Calories 535.6, Fat 50.2, SaturatedFat 31.6, Cholesterol 154.7, Sodium 900.4, Carbohydrate 6.7, Fiber 0.9, Sugar 1.9, Protein 16.4
MUSHROOMS AU GRATIN
This easy-to-prepare side dish brings me rave reviews whenever I prepare it for the holidays. Even when I double the recipe, my family eats every bite.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute mushrooms in butter until tender. Add wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes. , Combine the flour, sour cream, pepper and nutmeg until smooth; stir into mushrooms. Cook and stir for 1-2 minutes or until bubbly. Transfer to a shallow serving dish. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 193 calories, Fat 14g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
SCALLOPED POTATOES AU GRATIN
My mom made scalloped potatoes this way, and I love the recipe because it always tastes great. You don't have to add seasonings and you will always have a consistent product. Turn it into a main dish by adding ham slices to bottom of pan or ham pieces layered in.
Provided by Barbara Burns
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
- Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
- Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
- Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 57.4 g, Cholesterol 26.9 mg, Fat 13.9 g, Fiber 6.6 g, Protein 15.6 g, SaturatedFat 6.1 g, Sodium 913.7 mg, Sugar 5 g
BLUE CHEESE MUSHROOM AND ONION POTATO GRATIN
To save time saute the onions and mushrooms up to a day in advance, you can also make this omitting the mushrooms if desired. The cooking time is only estimated depending on the thickness of the sliced potatoes, if you own a mandoline use it for this recipe as the potato slices must be sliced very thinly.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
- Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
- Set oven to 375 degrees (oven rack to second-lowest position).
- Butter a 3-4 quart casserole dish.
- 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.
- Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
- Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
- The sprinkle ONE-THIRD of both cheeses over the mushrooms.
- Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
- Make one more layer with the remaining potatoes.
- Top with remaining cheeses.
- Pour any leftover whipping cream evenly over the top and cover tightly with foil.
- Make for 45 minutes.
- Increase the oven temperature to 400 degrees.
- Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
- Let stand for 15 minutes before serving (the mixture will thicken upon standing).
POTATO/PORTOBELLO GRATIN
Provided by Alton Brown
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.
- Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.
- Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.
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