Prep 25 mins
Cook 1 hr
To save time saute the onions and mushrooms up to a day in advance, you can also make this omitting the mushrooms if desired. The cooking time is only estimated depending on the thickness of the sliced potatoes, if you own a mandoline use it for this recipe as the potato slices must be sliced very thinly.
- 29.58 ml oil
- 29.58 ml butter
- 3 onions, halved then sliced
- 453.59 g white button mushrooms, sliced (can use more mushrooms)
- 1360.77 g russet potatoes (peeled and sliced very thin, about 1/8-inch thick)
- 709.77 ml whipping cream
- 177.44 ml blue cheese, crumbled (can use less blue cheese)
- 354.88 ml mozzarella cheese, grated
- salt and pepper
- Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
- Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
- Set oven to 375 degrees (oven rack to second-lowest position).
- Butter a 3-4 quart casserole dish.
- 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.
- Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
- Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
- The sprinkle ONE-THIRD of both cheeses over the mushrooms.
- Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
- Make one more layer with the remaining potatoes.
- Top with remaining cheeses.
- Pour any leftover whipping cream evenly over the top and cover tightly with foil.
- Make for 45 minutes.
- Increase the oven temperature to 400 degrees.
- Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
- Let stand for 15 minutes before serving (the mixture will thicken upon standing).
These were amazing! I agree with True Texas.. well worth the time to make.. This is a must try :)
This is wonderful, even my picky hubby, who claims he does not like Blue Cheese liked it. It does take a long time to make so plan ahead. I did have to cook for almost an hour and half, but that was my fault, some of the potatoe slices where not thin enough. Make sure your potatoes are sliced thin. I love the flavors of this, well worth the time it takes to make.