1/2 cup (2 ounces) grated Parmesan cheese, divided
How to Make It
Preheat oven to 375°.
Combine first 6 ingredients in a medium saucepan over medium heat; bring to a boil. Reduce heat, and simmer 10 minutes, stirring frequently. Drain potatoes through a sieve over a bowl; reserve potatoes and liquid.
Arrange half of potatoes in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread Duxelles evenly over potatoes; sprinkle with 1/4 cup cheese. Top with remaining potatoes. Pour the reserved cooking liquid over potatoes; sprinkle with remaining 1/4 cup cheese. Bake at 375° for 50 minutes or until cheese begins to brown. Let stand 5 minutes.
This potato casserole was outstanding...definately comfort food! I pre-made the duxelles and froze them in 1 cup baggies. I added about 7 large garlic and added about 1 cup parmesan cheese total. This was yummy! I would totally do this one again!
I prep the CL duxelles recipe in advance now, stashing a bunch in my freezer. That way I can prepare this and other impressive dishes in a jiffy. Love this as a side to steak as it's surprisingly delicious and filling but won't weigh you down. We also like it as a side for breakfast (leftover) with eggs!
Very flavorful au gratin. Due to needing the duxelles it is very time consuming so only gave it 4 stars. The duxelles give it an earthy flavor. I added some leftover rutabaga I had to use up and it actually gave the dish a nice sweetness in contrast to the mushrooms. I'd recommend it for the flavor and the added color.
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