Monday, December 14, 2009

Potato and Mushrooom Gratin

Potato and Mushroom Gratin
Servings: 4
Weight Watchers Points: 5

3 averaged-sized baking potatoes, thinly sliced
1 1/2 c. milk
3 Tbsp. white wine
Salt and pepper, to taste
2 Tbsp. butter
2 tsp. garlic-infused oil
8 oz. cremini mushrooms, finely sliced to make 4 cups
1/2 c. Parmesan cheese, shredded

Preheat the oven to 425 degrees. Butter a shallow baking dish.

Bring sliced potatoes, milk, wine, salt and pepper to a boil in a saucepan, stirring occasionally, and leave at a simmer while you chop the mushrooms.

Melt the butter and garlic oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 3 minutes.

Pour the mushrooms and the juices into the pan with potatoes, stir to mix, and pour straight into the gratin dish. Top with cheese. Bake for 45 minutes until piping hot and crisp on top.

NOTES: This was a huge hit. HUGE! So delicious and easy! I strongly recommend you use a mandolin slicer to cut the potatoes, as that was part of what made this so simple. Also, rather than finely slice the mushrooms, we just sort of diced them up to save time. We didn't have garlic-infused oil, so I put about a teaspoon of minced garlic in with some olive oil for the mushrooms. The only thing I recommend is to sprinkle some salt on the mixture as you pour in the gratin dish. Ours could have benefited from a bit more salt.

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