Recipe courtesy of Mary Sue Milliken and Susan Feniger
Level:
Easy

Ingredients

Directions

Preheat oven to 400 degrees F. Melt butter in heavy large skillet over medium heat. Add shallots and mushrooms and saute until tender, about 5 minutes. Season to taste with salt and pepper. Arrange half of mushroom mixture in bottom of 13x9 inch glass baking dish. Arrange half of potatoes over. Combine salt, pepper and nutmeg in small bowl. Sprinkle half of mixture over potatoes. Spoon remaining mushroom mixture over. Arrange potatoes over mushroom mixture. Sprinkle remaining salt mixture over. Combine cream and stock in large bowl. Pour over vegetables. Cover tightly with foil. Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450 degrees F. Uncover pan. Bake until juices thicken, about 10 minutes. Sprinkle with cheese. Bake until cheese melts and is golden brown, about 10 minutes. Cool gratin 15 minutes before serving.

IDEAS YOU'LL LOVE

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Eggplant Gratin

Recipe courtesy of Ina Garten

Mushroom Grits Quiche

Recipe courtesy of Bobby Flay

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Michael's Best Button Mushrooms

Recipe courtesy of Michael Chiarello

German Potato Salad

Recipe courtesy of Mary Nolan

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking