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Potato and Mushroom Gratin
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Prep Time:
50 minutes
Total Time:
2 hours 15 minutes
Indulge in creamy potato and mushroom side dish with a rosemary-infused sauce, topped with crispy breadcrumbs and Parmesan.
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
Instructions:
  • Preheat the oven to 375°F and generously spray a 13x9-inch (3-quart) glass baking dish with cooking spray. In a 12-inch skillet, heat 1 tablespoon of oil over medium-high heat. Cook half of the mushrooms, stirring occasionally, for 4 to 6 minutes until tender. Transfer to a medium bowl. Repeat the process with another tablespoon of oil and the remaining mushrooms. Season the mushrooms with 1/2 teaspoon of salt and toss to coat evenly.
  • In a large bowl, toss the potatoes with garlic, rosemary, 1 1/4 teaspoons salt, and pepper until the potatoes are evenly coated.
  • In a baking dish, create layers with half of the potatoes, mushrooms, and Swiss cheese, then repeat the layers. Finish by pouring the cream and broth over the potato mixture in the dish.
  • After baking uncovered for 30 minutes, jazz up the dish by mixing bread crumbs, Parmesan cheese, and the remaining 1 tablespoon of oil in a small bowl. Sprinkle this delicious mixture over the dish once it's out of the oven.
  • Continue baking without covering for an extra 35 to 40 minutes or until the potatoes are fork-tender and the top turns a beautiful golden brown. Allow it to rest for 15 minutes before serving.

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