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Potato and mushroom casserole Recipe

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This recipe for Potato and mushroom casserole is from The Mosty Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbsp. butter
3 tbsp. minced garlic
2 tsp. dried thyme
2 tsp. dried rosemary
3 pounds peeled Yukon gold potatoes
2 cups half and half cream
1/2 pound button mushrooms
1/2 pound shitake mushrooms
1/2 pound portabella mushrooms
2 cups chicken broth
2 cups whipping cream
2 cups finely, grated Parmesan cheese
salt and pepper
Directions:
Directions:
Saute mushrooms in butter until liquid evaporates. Add garlic, thyme, and rosemary. Cook 1 minute. Add broth and cook down (about 18-20 minutes) Season with salt and pepper. Cool.
Heat oven to 375 degrees.
Slice potatoes thinly. Butter 13 x9 Pyrex pan. Put 1/3 potatoes in Pyrex pan. Layer 1/2 mushrooms, 1/3 cheese. Repeat. Put last 1/3 potatoes on top. Mix creams and pour over casserole. Cover loosely and cook 1hour and 15 minutes. Uncover, press potatoes into liquid and sprinkle with remaining 1/3 cheese.
Bake 15 minutes longer, uncovered.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes plus bake time
Personal Notes:
Personal Notes:
The shitake and portabella mushroom can be replace with button mushrooms.

 

 

 

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