Here's a recipe for Mushroom and Potato Gratin:
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| Photo by Askar Abayev from Pexels: |
Ingredients:
1 pound potatoes, peeled and thinly sliced
8 ounces mushrooms, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste
Instructions:
Preheat oven to 375°F (190°C).
Grease a 9-inch (23cm) baking dish with butter or cooking spray.
In a large skillet, melt the butter over medium heat.
Add the sliced mushrooms and cook until they release their liquid and are tender, about 5-7 minutes.
In a separate small saucepan, whisk together the flour and milk until smooth.
Bring the mixture to a simmer over medium heat, whisking constantly, until thickened, about 3-4 minutes.
Remove the saucepan from the heat and stir in the grated Parmesan cheese and chopped parsley.
Season with salt and pepper to taste.
Layer half of the sliced potatoes in the prepared baking dish.
Top with half of the cooked mushrooms.
Pour half of the milk and cheese mixture over the mushrooms.
Repeat the layers with the remaining potatoes, mushrooms, and milk mixture.
Cover the baking dish with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
Let the gratin cool for a few minutes before serving. Enjoy!