"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

POTATO MUSHROOM GRATIN Recipe

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This recipe for POTATO MUSHROOM GRATIN, by , is from ., 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!

Contributor:  
Contributor:  
Ashly Dobyns

Category:
Category:

Ingredients:  
Ingredients:  
5 medium russet 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

Directions:
Directions:
Preheat oven to 400. Spray an oval baking dish lightly with cooking spray and set asides. 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 hirf of the potato and cream mixture into prepared dish and arrange so potatoes are evenly distributed. Add 1/3 of the mushrooms and cover with 2 slices of provolone cheese. Repeat process two more times,finishing with mushrooms and cheese. Pour extra cream left in bowl over top. Using a spatula, press down to compact layer and then sprinkle with parmesan cheese. Cover with foil, but leave one corner vented to release steam or potatoes will be watery. Bake for 45 mins. and let sit for 5 mins. before serving.

 

 

 

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