Parmesan, Mushroom and Thyme Potato Gratin
Adding sliced sauteed mushrooms, thyme, Parmesan and sour cream to Classic Casserole® Scalloped Potatoes adds a pleasing flavor and richness to every bite.
Serving size: 1/2 Cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Mushrooms, sliced |
2 lb.
|
|
| Butter |
2 oz.
|
Saute mushrooms in 2 oz. butter until tender; set aside. |
| Classic Casserole® Scalloped Potatoes |
1 carton
|
|
| Boiling water |
4 qt.
|
|
| Half-and-half, heated |
2 cup
|
|
| Butter |
4 oz.
|
|
| Thyme leaves, fresh or 1 tbsp. (dried) |
1/2 oz.
|
|
| Parmesan cheese, grated |
2 1/2 oz.
|
Place potato slices in 2-in. deep steamtable pan Combine boiling water and half-and-half with Classic Casserole® seasoning packets and 4 oz. butter. (Use 4 1/2 qt. boiling water for convection oven) Whisk until well blended. Stir in thyme leaves. Pour mixture over potato slices. Spread sauteed mushrooms over top; sprinkle mushrooms with 2/3 cup Parmesan cheese. |
| |
|
Bake, uncovered, in 400° F convention over (300° F convection oven) until golden brown, about 45 minutes |
| Parsley, fresh, chopped |
1/2 cup
|
Garnish with blend of Parmesan cheese and fresh parsley. Allow baked gratin to set 30 minutes. Cut into slices; serve warm. |
| |
|
|
| Parmesan cheese, grated |
1 cup
|
|
Nutritional Information Per Serving
| Riboflavin — 0.1mg |
Iron — .07mg |
Calcium — 115.9mg |
| Potassium — 348mg |
Fiber — 1.6g |
Zinc — 0.4mg |
| Niacin — 1.7mg |
Vitamin A — 352IU |
Vitamin B6 — 0.0mg |
| Calories — 181KCAL |
Vitamin B12 — 0.1mcg |
Protein — 5.1g |
| Fat — 9.8g |
Carbs — 18.7g |
Cholesterol — 17.5mg |
| Thiamine — 0.0mg |
Sodium — 558mg |
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