Can’t decide between a potato or mushroom side dish? Have them both! The sauce comes together easily with cream and vegetable broth, while rosemary adds just the right amount of subtle flavor. And you can’t forget the crunchy bread crumb and Parmesan topping!
Potato and Mushroom Gratin
- Prep Time 50 min
- Total 2 hr 15 min
- Servings 10
- Ingredients 12
Ingredients
- 3 tablespoons olive oil
- 1 lb sliced fresh mushrooms
- 1 3/4 teaspoons salt
- 3 lb Yukon Gold potatoes (9 medium), peeled, thinly sliced
- 2 cloves garlic, finely chopped
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1/2 teaspoon pepper
- 1 1/2 cups shredded Swiss cheese (6 oz)
- 2 cups whipping cream
- 1 cup Progresso™ vegetable broth (from 32-oz carton)
- 1 cup Progresso™ plain panko crispy bread crumbs
- 1/4 cup grated Parmesan cheese
Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the mushrooms; cook, stirring occasionally, 4 to 6 minutes or until tender. Spoon into medium bowl. Repeat with 1 tablespoon oil and remaining mushrooms. Add 1/2 teaspoon salt to mushrooms; toss to coat.
-
Step2In large bowl, combine the potatoes, garlic, rosemary, remaining 1 1/4 teaspoons salt and the pepper. Stir until potatoes are coated with seasoning.
-
Step3Layer half of potatoes, half of mushrooms and half of Swiss cheese in baking dish. Repeat layers. Pour cream and broth over potato mixture in baking dish.
-
Step4Bake uncovered 30 minutes. In small bowl, combine bread crumbs, Parmesan cheese and remaining 1 tablespoon oil. Remove baking dish from oven; sprinkle bread crumb mixture over top.
-
Step5Bake uncovered an additional 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 15 minutes before serving.
Nutrition
440
Calories
28g
Total Fat
11g
Protein
35g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 250
- Total Fat
- 28g
- 43%
- Saturated Fat
- 15g
- 76%
- Trans Fat
- 1g
- Cholesterol
- 70mg
- 24%
- Sodium
- 570mg
- 24%
- Potassium
- 640mg
- 18%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 5g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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