Potato and Mushroom AuGratin


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

2 cups milk
1 cup whipping cream
2 cloves garlic
½ tsp thyme
2 bay leaves
2 Tsp olive oil
3 pounds mushrooms, sliced
1 leek, cut in rings
Salt and pepper
3 pounds baking potatoes, sliced paper‐thin
1 Tbsp parsley
1 Tbsp chives
1 cup Asiago cheese, grated


Directions

1 Preheat oven to 375° F.


2 In a saucepan, combine milk, cream, garlic, thyme, and bay leaf over low‐medium heat; heat to just under a boil.


3 Remove from heat, cover, and steep for 20 minutes.


4 Coat a skillet with olive oil and place over medium heat.


5 Sauté mushrooms and leeks for 5 minutes to evaporate the liquid; season with salt and pepper.


6 Butter a large casserole dish and arrange ⅓ of the sliced potatoes on the bottom of the pan, overlapping them slightly.


7 Season the potatoes with chopped parsley, chives, salt, and pepper.


8 Top potatoes with half of the mushroom mixture; repeat layering ⅓ of the potatoes and remaining mushrooms.


9 Arrange remaining potatoes on top.


10 Press the layers down with a spatula to condense.


11 Remove solids from the infused milk and pour over potatoes; sprinkle the surface with cheese.


12 Cover the pan with foil and bake for 1 hour or until tender.


13 Uncover and bake for another 15 minutes until cheese melts and is golden around the edges.


14 Let stand for 10 minutes before cutting.


Questions, Comments & Reviews



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