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PEI Potato and Mushroom Gratin | A delicious version of scalloped potatoes made with mushrooms, and chicken stock instead of milk.
A wonderful potato dish for entertaining at home or potluck.
Serves 6. |
| | Ingredients | | 2 cups | sliced mushrooms | 500ml | | 2 tbsp | finely chopped onion | 25ml | | 1/4 cup | finely chopped red or green peppers (optional) | 50ml | | 2 | eggs | 2 | | 2 cups | chicken stock | 500ml | | 2 tbsp | flour | 25ml | | 1/2 tsp | salt | 2ml | | to taste | pepper | to taste | | 6 cups | thinly sliced PEI Potatoes | 1.5 L | | 1/4 cup | dry bread crumbs | 50ml | | 1/4 cup | butter, divided | 50 ml | | 2 cups | shredded Swiss cheese, divided | 500 ml |
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| In large skillet, melt 2 tbsp (25 ml) butter; saute mushrooms, onion and peppers unti tender
and no moisture remains. Grease 8 cup (2L) baking dish wth remaining butter. Whisk
eggs, chicken stock, flour, salt and pepper. Spread half the potatoes and 1/2 cup (125ml)
of cheese in prepared dish. Spread mushroom mixture over potatoes. Combine remaining 1 cup (250ml)
cheese and bread crumble; sprinkle over top. Bake in 300°F (150°C) oven for 2 hours, or until tender. |
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