Blue Cheese Mushroom And Onion Potato Gratin
To save time saute the onions and mushrooms up to a day in advance, you can also make this omitting the mushrooms if desired. The cooking time is only estimated depending on the thickness of the sliced potatoes, if you own a mandoline use it for this recipe as the potato slices must be sliced very thinly.
Steps
Heat oil and butter in a skillet.
Saute the onions until caramalized remove with a slotted spoon to a bowl.
Add in the sliced mushrooms and saute until they loose there moisture transfer to a bowl.
Set oven to 375 degrees.
Butter a 3-4 quart casserole dish.
In a 2-quart saucepan combine the potatoes with the whipping cream bring to a boil.
Remove from heat and cool to warm leaving the potatoes in the cream.
Transfer one-third of the potatoes using a slotted spoon to the baking dish , spreading them out in an even layer.
Sprinkle with half of the onions , then half of the mushrooms.
Season with salt and pepper.
The sprinkle one-third of both cheeses over the mushrooms.
Make another layer of potatoes then the sprinkle the remaining onions and mushrooms over the potatoes then another third of both cheeses.
Make one more layer with the remaining potatoes.
Top with remaining cheeses.
Pour any leftover whipping cream evenly over the top and cover tightly with foil.
Make for .
Ingredients
oil, butter, onions, white button mushrooms, russet potatoes, whipping cream, blue cheese, mozzarella cheese, salt and pepper