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December 06, 2024

Hello Foodie Friends

Thanksgiving is already in the books and I'm already digging in for the next holiday. This potato dish is one that I first scratched my head over since I wouldn't have typically put these 2 flavors together? I'm a believer and I would love for you to try this and let me know what you think too. You don't need to be serving a filet roast to pull out something like this it's practically a stand-alone meal and a nice vegetarian option too.

This recipe gives me some WOW feel with a hearty flavor of mushrooms. Don't worry about people who don't like shrooms....sometimes they're surprised after tasting this. Keep it interesting and don't be afraid to try something new!

Enjoy!
Marzee
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POTATO & PORTABELLO CASSEROLE

INGREDIENTS:
6 tablespoons butter
1 1/2 pounds fresh mushrooms, quartered
1 1/2 pounds shitake mushrooms, chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
2 cups chicken broth
3 pounds Yukon Gold potatoes
2 cups parmesan cheese
2 cups heavy whipping cream
1 1/4 teaspoons salt
1 teaspoon ground black pepper
2 cups half-and-half

DIRECTIONS:
Melt butter or margarine 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 and cool.

Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees. Butter a 13x9x2 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 teaspoon salt, and 1 teaspoon 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.

Yield: 12 Servings
Category: Potatoes, Side Dishes

MARZEE's CORNER

PORTABELLO BITS & BITES:

These mushrooms are the most impressive in size and appearance. The Portabella mushroom is a larger, hardier relative of the White and Crimini and can range up to 6 inches in diameter. Portabellas have a longer growing cycle than Whites and Criminis resulting in a deep, meat-like texture and flavor.

SHELF LIFE:
Portabellas should hold 7-10 days. Keep refrigerated in paper bags.

You can serve whole or sliced, grilled, baked, or deep fried. Excellent stuffed as an appetizer, side dish or entree. Add to stir-frys, sautes and sauces. A great substitute for meat in a sandwich or entree. Also used as a meat alternative in vegetarian entrees.