Blue Cheese Mushroom And Onion Potato Gratin

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons oil
• 2 tablespoons butter
• 3 onions, halved then sliced
• 1 lb button mushrooms, sliced (can use more mushrooms)
• 3 lbs russet potatoes (peeled and sliced very thin, about 1/8-inch thick)
• 3 cups whipping cream
• 3/4 cup blue cheese, crumbled (can use less blue cheese)
• 1 1/2 cups mozzarella cheese, grated
• salt and pepper

Recipe

• 1 heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
• 2 add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
• 3 set oven to 375 degrees (oven rack to second-lowest position).
• 4 butter a 3-4 quart casserole dish.
• 5 in a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely) bring to a boil; remove from heat and cool to warm (about 30 minutes) leaving the potatoes in the cream.
• 6 transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
• 7 sprinkle with half of the onions, then half of the mushrooms; season with salt and pepper.
• 8 the sprinkle one-third of both cheeses over the mushrooms.
• 9 make another layer of potatoes then the sprinkle the remaining onions and mushrooms over the potatoes then another third of both cheeses.
• 10 make one more layer with the remaining potatoes.
• 11 top with remaining cheeses.
• 12 pour any leftover whipping cream evenly over the top and cover tightly with foil.
• 13 make for 45 minutes.
• 14 increase the oven temperature to 400 degrees.
• 15 remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
• 16 let stand for 15 minutes before serving (the mixture will thicken upon standing).