Name: Mushroom-Gruyere Scalloped Potatoes
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 6 tablespoons butter, divided -; 1/2 pound each sliced fresh shiitake, baby portobello and button mushrooms -; 1 tablespoon sherry, optional -; 5 tablespoons all-purpose flour -; 3 cups half-and-half cream -; 3 tablespoons minced fresh rosemary -; 1-1/2 teaspoons salt -; 1 teaspoon pepper -; 2 cups shredded Gruyere cheese -; 2 pounds red potatoes, thinly sliced -; 1/2 teaspoon paprika -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom-Gruyere Scalloped Potatoes

1. 6 tablespoons butter, divided -

2. 1/2 pound each sliced fresh shiitake, baby portobello and button mushrooms -

3. 1 tablespoon sherry, optional -

4. 5 tablespoons all-purpose flour -

5. 3 cups half-and-half cream -

6. 3 tablespoons minced fresh rosemary -

7. 1-1/2 teaspoons salt -

8. 1 teaspoon pepper -

9. 2 cups shredded Gruyere cheese -

10. 2 pounds red potatoes, thinly sliced -

11. 1/2 teaspoon paprika -

How to cook deliciously - Mushroom-Gruyere Scalloped Potatoes

1. Stage

Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender. If desired, stir in sherry and cook until evaporated, 1-2 minutes longer. Remove from pan.

2. Stage

In same pan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt and pepper. Gradually add cheese, stirring until melted. Remove from heat.

3. Stage

Arrange potatoes in an even layer in a greased 13x9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika.

4. Stage

Bake, covered, 40 minutes. Bake, uncovered, until golden brown and bubbly, 20-25 minutes longer. Let stand 15 minutes before serving.