You may also like
Categories:
russestmealy butter salt pepper ground nutmeg cream of mushroom milk egg yolks mushrooms garlic gruyeremozerella
Viewed: 46 - Published at: 7 years agoIngredients
- 1 1/2 lb russest/mealy (all purpose) potatoes
- 3 tbsp butter
- 1 salt
- 1 pepper (ground white/black)
- 1 pinch ground nutmeg (optional)
- 1 can cream of mushroom
- 1 cup milk
- 2 egg yolks
- 3 oz sliced mushrooms
- 1/2 small onion- chopped small (1/4" dice) 2-3 cloves of garlic (minced)
- 4 oz (or more) grated cheese- gruyere/mozerella/colby jack
Method
- preheat oven to 350F
- peel potatoes , cut into thin slices (1/8" thick)
- combine and whisk milk and cream of mushroom in sauce pan over medium low heat
- melt 2 tablespoons of the butter in a seperate pan.
- then add onions , cook 2 minutes
- add sliced mushrooms to the pan with the onions.
- toss well so that the mushrooms are coated in butter all around.
- cook until tender and onions are translucent.
- meanwhile, in a mixing bowl whisk egg yolk together
- gradually whisk the cream of mushroom mix into the egg yolk.
- whisk slow and thuroughly
- now, with the remaining tablespoon of butter, grease a 2" deep baking dish.
- add a layer of potatoe slices to the dish
- pour a portion of the cream of mushroom accross potatoes
- lightly sprinkly salt, pepper, nutmeg on potatoes
- disperse a portion of onions/mushrooms on top
- sprinkle cheese on top.
- repeat layers(3-4)
- bake 50-60 minutes.
- let cool 5-10 minutes and serve
