CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

POTATO AND PORTABELLO BAKE

Shelly's
recipe box

Printview my recipes
this recipe viewed 25 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


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

add a comment:

You must log in to comment on this page

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




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




Orzo And Portabello Mushrooms
   by DRMcQuaig








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




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.





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.