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This recipe for POTATO MUSHROOM GRATIN, by , is from Debbi's 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!

Ashly Dobyns


5 medium potatoes, sliced thinly (1/8 inch thick)
1 tbsp. olive oil
1 (8-ounce) package sliced portobello mushrooms
1 1/2 cups heavy cream
1 tsp. thyme
1 tsp. minced fresh garlic
6 slices provolone cheese
2 tbsp. parmesan cheese
salt and pepper

Preheat over to 400 F. Spray an oval baking dish lightly with cooking spray and set aside.
Peel potatoes and cut into 1/8 inch thin slices and place in a large bowl.
In a small skillet, add olive oil and mushrooms and heat on medium for 5-6 minutes to let mushrooms release
moisture. Remove from heat and set aside.
Heat cream, thyme and garlic over low heat until warm but not boiling, and pour over potatoes.
Season with salt and pepper. Stir gently to coat. Spoon a third of the potato and cream mixture into
prepared dish and arrange so potatoes are evenly distributed.




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