Prep 40 mins
Cook 1 hr
This is an interesting but very tasty recipe. When I use to go to my mom's house and she would invite company while I was there, this was one of the recipes she would request that I make. Enjoy!!!
- 3 medium potatoes or 3 large potatoes, peeled and sliced
- 1 onion, sliced
- 1⁄4 lb mushroom, fresh, sliced
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon tarragon
- 1 cup whipping cream
- 2 -3 tablespoons parsley
- In buttered shallow baking dish, layer potatoes, onion, and mushrooms.
- Sprinkle with salt, pepper and tarragon.
- Pour whipping cream over all.
- Cover with foil.
- Bake at 350° for 30 minutes.
- Remove foil, continue baking 30 minutes longer, or until the potatoes are tender.
- Sprinkle with parsley.
Although this is really a side dish, I served it as a vegetarian main dish. Just served it with a simple side salad. We loved the creamy base, and I'm sure the mushroom juices added an extra something into the cream. I did use less salt, but otherwise made as posted. I resisted the idea to add anything extra, but another time if serving as a main I'll follow bluemoon's suggetion for adding garlic and cheese. But as a side dish, I think this is a 5 star recipe just as it is.
A fabulous dish which took much less time than the 40 minutes specified to prepare. I added 4 cloves of chopped garlic and followed Parsley72's suggestion of adding parmesan, but otherwise followed the recipe exactly. We really enjoyed this and I'll certainly make it again. Thank you for sharing another superbly flavoursome recipe!
Very tasty! I used Yukon Gold potatoes. I made the layers twice. In the end, I added about 1/4-1/3 cup shredded parmesan cheese and gently mixed everything to help thicken up the cream. It's wonderfully tasty with or without the parmesan, but I recommend using the parmesan. I'll make this again. Thanx!