Potato Gratin with Mixed Mushrooms
Great recipe...so easy, so tasty, so diabetic friendly (only 16g). I did add one ingredient: chopped green onion. Oh, my goodness, did everyone enjoy this one!
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup sour cream
- 1/4 tsp. pepper
- 3 tbsp. flour
- 1/2 tsp. salt
- 1-1/2 cups milk
- 1/4 cup butter divided
- 1 lb. mixed fresh mushrooms button or crimini, sliced
- 8 oz italian five cheese blend finely shredded
- 2-1/2 lb. yukon gold potatoes peeled, sliced 1/8 inch thick
- 2 tbsp. grated parmesan cheese
- Carbohydrate 5.29242385576459 g
- Cholesterol 28.4508333486586 mg
- Fat 9.71672000828764 g
- Fiber 0.141310031764528 g
- Protein 7.51611776865934 g
- Saturated Fat 5.98546293891249 g
- Serving Size 1 1 Serving (100g)
- Sodium 289.299018733781 mg
- Sugar 5.15111382400006 g
- Trans Fat 0.630857503050641 g
- Calories 139 calories
HEAT oven to 375ºF. MELT 1 Tbsp. butter in large skillet on medium-high heat. Add mushrooms; cook 6 min. or until tender, stirring frequently. MELT 2 Tbsp. of the remaining butter in medium saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually whisk in milk, then sour cream; cook 4 min or until thickened, stirring constantly. Stir in shredded cheese, salt and pepper; cook 1 min. or until melted. GREASE 3-qt. casserole with remaining butter. Layer 1/3 each of the potatoes and mushrooms in casserole; repeat layers twice. Cover with cheese sauce. Sprinkle with Parmesan; cover. BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering after 1 hour. Let stand 10 min. before serving.
