Potato And Mushroom Casserole Recipe
Prep Time
Price Per Serving
Cooking Mode
15 mL (1 tbsp.) tbsp. butter
1 garlic, chopped
456 g (2 containers) lb assorted mushrooms of choice
14 baby potatoes, thinly sliced
500 mL (2 cups) cup chicken broth
60 mL (¼ cup) cup cooking cream 35% M.F.
75 mL (⅓ cup) cup Parmesan
3 sprigs fresh thyme
15 mL (1 tbsp.) tbsp. butter
1 garlic, chopped
456 g (2 containers) lb assorted mushrooms of choice
14 baby potatoes, thinly sliced
500 mL (2 cups) cup chicken broth
60 mL (¼ cup) cup cooking cream 35% M.F.
75 mL (⅓ cup) cup Parmesan
3 sprigs fresh thyme
Directions
1Preheat the oven to 200°C (400°F).
2Melt butter in a large saucepan over medium-high heat. Add mushrooms and fry, without stirring too often. Cook until nicely coloured, about 7 to 8 minutes.
3Add the potatoes and broth and cook until potatoes are tender and have absorbed all the broth, about 15 minutes. If potatoes are still too hard, add more broth.
4Add the cream and stir gently. The potatoes will absorb the cream.
5Add the Parmesan and thyme, and then place under the broiler for 5 minutes to melt the cheese.
6Serve.
7For thin slices of potato, cut it using a mandolin. By not stirring the mushrooms too much, we produce less liquid resulting in nicely coloured mushrooms.
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