Cheesy Potato-Mushroom Casserole--NEW
Recipe: Cheesy Potato-Mushroom Casserole--NEW NEW
This wonderful comfort food side dish is perfect for a snowy night, a rainy night, or even a perfectly clear night.
Serves 6 - 8
3 or 4 large Idaho potatoes, peeled and thinly sliced. I use a mandolin on level 2 to slice mine. This way I get them thin and uniform.
Salt and pepper to taste
1 tsp of minced garlic. (jar or fresh will both work)
One half cup of butter (1 stick) cut into bits
1 pound of mushrooms, sliced thinly
4 slices of Swiss cheese (the kind you put on sandwiches, deli-sliced)
1.5 cups of grated Italian-mixed cheese
1/2 large onion, diced
1 pint of whipping cream
Preheat oven to 375 degrees
Grease your 9 X 13" baking pan with spray or spread a bit of butter on the bottom. Distribute your first layer of potatoes across the bottom. I am always most careful with the first layer to make sure the bottom is covered. Grate a bit of salt and pepper over the first layer. Then spread your garlic across this layer and half of the onion. It will not completely cover--just scatter and spread it as best you can. Then add half of your mushrooms. Top the mushrooms with some of the bits of butter and then put on the slices of Swiss cheese. Spread those out so most of the mushrooms are covered. You can have blank spaces.
Now add the next layer of potatoes, a bit more butter, the second half of the onions, salt and pepper and more mushrooms. Cover this layer with a cup of the grated cheese mix. Put your third and last layer of potatoes on top. Grate on a bit more pepper and salt. Put any butter bits you have left on top and then the last of the cheese.
Pour the whipping cream over the top. It will soak down into the potatoes.
Carefully transfer the casserole into your oven. Bake for 1 hour, uncovered. Check your casserole at this point with a sharp knife to make sure your potatoes are cooked through. Depending on how thinly you sliced your potatoes this might take a bit more baking. You can go up to an hour and half if necessary. I like my top crust nice and brown so I have a tendency to cook them longer anyway. Your casserole will be bubbling and cheesy. I set it on the counter for 10 minutes before I cut it. Otherwise it is so hot you will burn your mouth. The potatoes hold together a bit better too, if you let it sit.
I serve mine by cutting squares with a spatula or you can serve with a spoon. Your choice.
This is a dreamy vegetarian meal or you can use it as a side dish with a piece of simply cooked meat at the side. A steak is perfect, or a slice of ham...you decide.
Enjoy. Cheers! Zola
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