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Salads & sides

Potato Gratin with Mixed Mushrooms

Potato Gratin with Mixed Mushrooms recipe
photo by:kraft
This au gratin potatoes dish with mushrooms is the perfect complement to a holiday meal, but we wouldn’t blame you for making it for non-holiday meals too.
time
prep:
30 min
total:
2 hr
servings
total:
16 servings, 1/2 cup each
Magazine Acquisition

What You Need

1/4
cup  butter, divided
1
lb.  mixed fresh button and cremini mushrooms, sliced
3
Tbsp.  flour
1-1/2
cups  milk
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
pkg.  (8 oz.) KRAFT Finely Shredded Italian* Five Cheese Blend
1/4
tsp.  pepper
2-1/2
lb.  Yukon gold potatoes (about 10), peeled, cut into 1/8-inch-thick slices
2
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 375ºF.

MELT 1 Tbsp. butter in large skillet on medium-high heat. Add mushrooms; cook 6 min. or until tender, stirring frequently.

MEANWHILE, melt 2 Tbsp. of the remaining butter in medium saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually whisk in milk, then sour cream; cook 4 min or until thickened, stirring constantly. Stir in shredded cheese and pepper; cook 1 min. or until cheese is melted.

GREASE 3-qt. casserole with remaining butter. Layer 1/3 each of the potatoes and mushrooms in casserole; repeat layers twice. Cover with cheese sauce. Sprinkle with Parmesan; cover.

BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering after 1 hour. Let stand 10 min. before serving.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Serving Suggestion
This sensational side dish pairs well with cooked lean meat or poultry.
Substitute
Prepare using KRAFT Shredded Mozzarella Cheese.
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