Scalloped Potato & Mushroom Gratin Serves 6-8 10 Yukon Gold Potatoes 1 pound Mushrooms 3 cups heavy cream 1 cube of butter 2 cups Fontina ( grated) 1 cup Fresh Parmesian ( grated) 1/4 cup flour Wash, scrub, remove eyes, but leave skin on the potatoes. Cut into 1/4 in slices. Put potatoes in saucepan and cover with water and cook till almost soft. In a saute pan on low heat ,melt butter , add flour , stir together slowly adding in the cream, then 1 cup of the fontina, and 1/2 cup parmesian, and sliced mushrooms ( saute but hold back a few to garnish the top of the casserole later). Cook till mushrooms are soft and all ingredients have fused together. You may thin as needed with additional cream ( or water if you want a thinner consitancy). Drain potatoes and layer in a casserole dish pouring over each layer the mushroom and cream mixture. Cover the top layer with the remaining cup of Fontina and 1/2 cup of Parmesian and garnish with the held back sauteed sauteed mushrooms. Bake in 350 degree pre-warmed oven for 15 min until potatoes are now fully cooked and cream mixture has fused and top layer of cheese has fully melted and is lightly golden brown. Serve hot !
Posted on: Wed, 31 Jul 2013 13:42:01 +0000
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