↞ recipe box start page
Category: Hash Brown Potatoes/Casseroles
Prep Time: Cook Time: Total Time:
6 tbsp butter
1 1/2 lbs fresh mushrooms, quartered
1 1/2 lbs portabello mushrooms, chopped
3 tbsp minced garlic
2 tsp dried thyme
1 tsp dried rosemary, crushed
2 cups chicken broth
3 lbs Yukon Gold potatoes
2 cups parmesan cheese
2 cups heavy whipping cream
1 1/4 tsp salt
1 tsp ground black pepper
2 cups half-and-half
Melt butter in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes. Add garlic, thyme, and rosemary; saute 1 minute. Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.
Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375. Butter a 13x9 inch baking dish. Peel potatoes, and cut into 1/8 inch slices. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Top potatoes with half of the mushroom mixture. Sprinkle 1/3 of the cheese over mushrooms.
Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese. Arrange remaining potatoes atop cheese.
Whisk half and half, cream, 1 1/4 tsp salt, and 1 tsp pepper in a large bowl to blend. Pour mixture over potatoes. Cover loosely with foil. Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes. Uncover.
Using a spatula press potatoes into liquid to slightly submerge. Sprinkle remaining cheese over potatoes. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes. Serves 12
view more member recipes
POTATO AND PORTABELLO BAKE
Category: Hash Brown Potatoes/Casseroles
Prep Time: Cook Time: Total Time:
6 tbsp butter
1 1/2 lbs fresh mushrooms, quartered
1 1/2 lbs portabello mushrooms, chopped
3 tbsp minced garlic
2 tsp dried thyme
1 tsp dried rosemary, crushed
2 cups chicken broth
3 lbs Yukon Gold potatoes
2 cups parmesan cheese
2 cups heavy whipping cream
1 1/4 tsp salt
1 tsp ground black pepper
2 cups half-and-half
Melt butter in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes. Add garlic, thyme, and rosemary; saute 1 minute. Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.
Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375. Butter a 13x9 inch baking dish. Peel potatoes, and cut into 1/8 inch slices. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Top potatoes with half of the mushroom mixture. Sprinkle 1/3 of the cheese over mushrooms.
Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese. Arrange remaining potatoes atop cheese.
Whisk half and half, cream, 1 1/4 tsp salt, and 1 tsp pepper in a large bowl to blend. Pour mixture over potatoes. Cover loosely with foil. Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes. Uncover.
Using a spatula press potatoes into liquid to slightly submerge. Sprinkle remaining cheese over potatoes. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes. Serves 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Portabello Parmesan
by sgre52160
1 Tbsp extra virgin olive oil 4 firm portobello mushrooms (4 inch diameter), stems and gills removed (leave edges of caps intact) 3/4 c fat-free ricotta cheese 1/2 c shredded reduced-fat mozzarella
by sgre52160
1 Tbsp extra virgin olive oil 4 firm portobello mushrooms (4 inch diameter), stems and gills removed (leave edges of caps intact) 3/4 c fat-free ricotta cheese 1/2 c shredded reduced-fat mozzarella
Portabello Provencal
by sgre52160
4 large portabello mushrooms 1 tbsp Italian parsley 1 clove garlic, finely minced 1 1/2 tbsp butter Juice of a lemon wedge Salt and pepper, to taste Wash mushrooms well to remove any dirt and
by sgre52160
4 large portabello mushrooms 1 tbsp Italian parsley 1 clove garlic, finely minced 1 1/2 tbsp butter Juice of a lemon wedge Salt and pepper, to taste Wash mushrooms well to remove any dirt and
Marinated Portabello Mushrooms
by sgre52160
1 lb portabellos, sliced 1/2 inch thick Salt and pepper 1/4 cup olive oil Marinade 6 tbsp olive oil 1 tsp finely chopped parsley 1 (3 inch) sprig fresh rosemary 1 small shallot, finely minced
by sgre52160
1 lb portabellos, sliced 1/2 inch thick Salt and pepper 1/4 cup olive oil Marinade 6 tbsp olive oil 1 tsp finely chopped parsley 1 (3 inch) sprig fresh rosemary 1 small shallot, finely minced
Ravioli Di Portabello Sauce
by sgre52160
2 cups medium white sauce 8 oz smoked Gouda cheese 2-3 sun-dried tomatoes, chopped Favorite ravioli Heat first 3 ingredients until cheese is melted. Pour over ravioli.
by sgre52160
2 cups medium white sauce 8 oz smoked Gouda cheese 2-3 sun-dried tomatoes, chopped Favorite ravioli Heat first 3 ingredients until cheese is melted. Pour over ravioli.
view more member recipes
Recipe Quick Jump