Baked Potatoes and Mushrooms
photo by Rita1652
- Ready In:
- 1hr 55mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1⁄2 cup dried funghi porcini or 1/2 cup morel (about 3/8 ounce)
- 1 small onion, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 1⁄4 cups skim milk
- 1⁄2 cup freshly grated pecorino cheese or 1/2 cup parmesan cheese (2 ounces)
- 3 medium baking potatoes, peeled and thinly sliced (3 cups)
directions
- In a small bowl place mushrooms in enough warm water to cover, Let soak fot 30 minutes.
- Drain, Coarsely chop.
- For Sauce, cook mushrooms and onions in hot oil until onion is tender.
- Stir in flour, salt, and pepper.
- Add milk all at once.
- Cook and stir until thickened and bubbly.
- Remove from heat.
- Stir in half of the cheese into the sauce.
- Place half of the sliced potatoes into a greased 1-quart casserole.
- Cover with half of the sauce, REPEAT layering, Sprinkle with the remaining cheese.
- Bake, covered, in a 350 degree oven for 35 minutes.
- Uncover; bake 35 minutes more or until potatoes are tender and top is golden brown.
- Let stand 5 minutes before serving.
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RECIPE SUBMITTED BY
Barb G.
Sonora, California