Potato Gratin with Mixed Mushrooms
Great recipe so easy so tasty so diabetic friendly only 16g I did add one ingredient chopped green onion Oh my goodness did everyone enjoy this one
Great recipe so easy so tasty so diabetic friendly only 16g I did add one ingredient chopped green onion Oh my goodness did everyone enjoy this one
- Carbohydrate 5.29242385576459 g
- Cholesterol 28.4508333486586 mg
- Fat 9.71672000828764 g
- Fiber 0.141310031764528 g
- Protein 7.51611776865934 g
- Saturated Fat 5.98546293891249 g
- Serving Size 1 1 Serving (100g)
- Sodium 289.299018733781 mg
- Sugar 5.15111382400006 g
- Trans Fat 0.630857503050641 g
- Calories 139 calories
Step-by-step
- 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.
- 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, salt and pepper; cook 1 min. or until 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.
Slicing Yukon Gold potatoes to a uniform thickness of one-eighth inch is the single most critical step for achieving even tenderness throughout a dense casserole. Starch management dictates the texture of the sauce, meaning whisking flour into melted butter for exactly one minute eliminates any raw grain taste before the dairy goes in. Button or crimini mushrooms require high heat for six minutes to release their internal moisture completely without boiling in the pan. Layering the sliced tubers alternately with the sautéed fungi ensures flavor distributes evenly instead of pooling in single pockets. Maintaining a moderate oven temperature of 375 degrees Fahrenheit allows the dairy proteins to set without scorching the delicate surface sugars. Uncovering the casserole after one hour permits the top layer of Italian five cheese blend and grated Parmesan to brown properly while excess liquid evaporates. Resting the dish for ten minutes off the heat stabilizes the starch matrix so individual portions hold their shape cleanly upon serving. Adjusting this formulation for carbohydrate consciousness requires swapping standard spuds for lower glycemic root vegetables while keeping the heavy dairy elements intact. Proper casserole dish preparation involves greasing the interior thoroughly with remaining butter to prevent the starch from sticking during the extended baking window.
