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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Preheat oven to 375F. Melt butter in heavy large skillet over medium-high
heat. Add mushrooms and saut until brown and soft, about 6 minutes.
Generously butter 11x7x2-inch baking dish.
Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of
potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle
with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with
potatoes, mushrooms, salt, and pepper. Pour cream over potatoes.
Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand
at room temperature.)
Uncover and continue baking until golden brown and set, about 20 minutes
longer (30 minutes if room temperature).
Let stand 10 minutes before serving.
Contributor: Bon Appetit November 2004 p 162
| Ingredients:
3/8 Cup(s) butter
12 Ounce(s) assorted fresh wild mushrooms; sliced
-1 yukon potatoes
163/625 Ounce(s) salt
3/4 Teaspoon(s) ground black pepper
2 Cup(s) heavy cream |
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