Provolone and Mushroom Gratin
Cheesy potatoes just got an upgrade with this easy Provolone and Mushroom Potato Gratin Recipe.
Ingredients
- 5 medium russet potatoes sliced thinly (⅛ inch thick)
- 1 tablespoon olive oil
- 1 8-ounce package sliced portabello mushrooms
- 1 ½ cups heavy cream
- 1 teaspoon thyme
- 1 teaspoon minced fresh garlic
- 6 slices provolone cheese
- 2 tablespoons parmesan cheese
- salt and pepper
Instructions
- Preheat oven to 400 degrees. Spray a 2 quart oval baking dish lightly with cooking spray and set aside.
- Peel potatoes and cut into ⅛ inch thin slices and place in a large bowl.
- In a small skillet, add olive oil and mushrooms and heat on medium for 5-6 minutes to let mushrooms release moisture. Remove from heat and set aside.
- In a small pan heat cream, thyme and garlic over low heat until warm but not boiling, and pour over potatoes. Season with salt and pepper. Stir gently to coat.
- Spoon a third of the potato and cream mixture into prepared dish and arrange so potatoes are evenly distributed. Add ⅓ of the mushrooms and cover with 2 slices of provolone cheese.
- Repeat the process two more times, finishing with mushrooms and cheese. Pour extra cream left in the bowl over top.
- Using a spatula, press down to compact layers and then sprinkle with parmesan cheese.
- Bake for 45 minutes and let sit for 5 minutes before serving.
Nutrition
Serving: 1gCalories: 472kcalCarbohydrates: 34gProtein: 13gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 88mgSodium: 366mgFiber: 4gSugar: 4g
Nutrition info not guaranteed to be accurate.
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