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Henry and Beth's Hedonistic Potatoes




Source of Recipe


the web


Recipe Introduction


8-10 servings


List of Ingredients




6 tablespoons butter

1 pounds button mushrooms, chopped coarsely

1 pounds fresh shiitake mushrooms, stemmed

3 tablespoons garlic

2 teaspoons thyme

1 teaspoon dried rosemary

2 cups low-sodium chicken broth

3 cups Yukon gold or russet potatoes, peeled and sliced into -inch slices

2 cups Parmesan cheese, plus cup for final layer

2 cups half-and-half

2 cups whipping cream

1 teaspoons salt

1 teaspoon black pepper

Recipe



Sauté mushrooms in butter until the liquid evaporates. Add garlic, thyme and rosemary; sauté for another minute.

Add chicken broth and simmer until the liquid evaporates, about 18 or so minutes.

Preheat oven to 325 degrees. Butter a 13 x 9 baking dish. Place a third of the potatoes, overlapping, on the bottom of the baking dish. Top with mushrooms and cheese. Repeat layering twice.

Whisk half-and-half, cream, salt and pepper and pour over the potatoes. Cover loosely with foil. Bake for about 1 hour and 15 minutes.

Uncover the potatoes, press them down to submerge and sprinkle with the remaining cup cheese. Bake another 15 to 20 minutes.