Potato and Mushroom Gratin
Serves: 8 to 10
3 lbs Yukon Gold Potatoes (peeled and sliced thinly)
2 lbs Mushrooms (your preference) large button mushrooms work well.
1/2 Pint Whipping Cream (use less than 1/2 pint)
1 1/2 Cup ~ Cheese (I like smoked Gouda for this dish but others will work
Butter a 3 quart casserole dish and begin layering the potatoes. Add mushrooms and then cheese. Repeat until about 1/2 inch from the top. Season and slowly add the cream. Add about 1/2 of the cream, push down to disperse the cream. Bake in a 350º preheated oven for about 45-50 minutes uncovered. Check for doneness. Serve
These recipes were performed at the Insperience Studio in Atlanta