Tuesday May 18, 2010
Potato Mushroom Gruyere Cheese Gratin
Potato Mushroom Gruyere Cheese GratinIngredients
- 2 Tbsp Olive Oil
- 1 package button mushrooms, cleaned and sliced 1/4" slices
- 1 large clove garlic, minced
- 6 medium yukon gold potatoes, peeled, 1/4" slices
- 1 cup grated gruyere cheese
- 2 large fresh sage leaves, finely chopped
- 1 tbsp herb de provance
- 2 cups chicken stock
- salt and pepper
Directions
- Preheat oven to 350 degrees
- Saute mushrooms in 2 Tbsp olive oil over medium heat until mushrooms are light golden brown.
- Add garlic, mix together and cook for one minute. Set aside skillet.
- In a bowl, add the chicken stock, herbs and a pinch of salt and pepper.
- Spray the inside of a large backing dish with olive oil
- Add a layer of potatoes, placing the potatoes flat on the bottom
- Add some of the mushrooms
- Add some of the cheese
- Repeat
- Pour the chicken stock carefully over the potatoes three-quarters of the way to the top
- cover with aluminum foil and cook for 45 minutes to 1 hour (test the potatoes).
- When the potatoes are tender, removed the aluminum foil and return to oven.
- Bake for another 15 minutes.
Posted by terry dagrosa at 11:11AM on May 18 in side dishes / Permalink