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Recipe Summary

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook potatoes in boiling salted water to cover 35 minutes or until tender. Drain well; cool slightly. Peel and cut into 1/2- inch-thick slices; set aside.

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  • Sauté mushrooms in butter in a medium saucepan until tender. Remove mushrooms with a slotted spoon, and set aside. Reserve butter in pan.

  • Add flour to melted butter in saucepan, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in reserved mushrooms, 1 cup Cheddar cheese, Parmesan cheese, salt, pepper, and thyme.

  • Place potatoes in a lightly greased 10- x 6- x 2-inch baking dish. Spoon cheese mixture over potatoes. Sprinkle with remaining cheese and breadcrumbs. Bake, uncovered, at 350° for 30 minutes or until lightly browned. Serve warm.

Source

Oxmoor House Homestyle Recipes

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