Scalloped Potato & Mushroom Gratin – a delicious recipe with Potatoes, Mushrooms, heavy cream, butter, Fresh Parmesian, flour. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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 !
1040
kcal
Calories
85
g
Fat
57
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 10 Yukon Gold Potatoes, 1 pound Mushrooms, 3 cups heavy cream, 1 cube of butter, and more.
Yes, Scalloped Potato & Mushroom Gratin falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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