Triple-Mushroom au Gratin Potatoes

Recipe Courtesy of the Mushroom Council and
2011 Taste of Home Every Day, Every Way Recipe Contest Winner
Nadine Mesch, Mouth Healthy, OH


Yield: 10 servings


1/2  pound each sliced shiitake, crimini and small white button mushrooms
6    tablespoons butter, divided
1    tablespoon sherry, optional
5    tablespoons all-purpose flour
3    cups half-and-half cream
3    tablespoons minced fresh rosemary
1-1/2     teaspoons salt
1    teaspoon pepper
2    cups (8 ounces) shredded Gruyere cheese
2    pounds red potatoes, thinly sliced
1/2  teaspoon paprika


In a large skillet, saute mushrooms in 1 tablespoon butter and sherry if desired until liquid is absorbed. Remove from the heat and set aside.

In a large saucepan, melt the remaining butter. Whisk in flour until smooth; gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the rosemary, salt and pepper. Gradually add cheese; stir until cheese is melted. Remove from the heat.

Arrange the potatoes in a greased 13-in. x 9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika.

Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until golden brown and bubbly. Let stand for 15 minutes before serving.

Nutrition Facts: 3/4 cup (calculated without sherry) equals 442 calories, 29 g fat (18 g saturated fat), 104 mg cholesterol, 599 mg sodium, 23 g carbohydrate, 3 g fiber, 20 g protein.



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