Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Select a variety of wild mushrooms and watch your guests go wild themselves for this recipe! Originally from the Houston Chronicle food section.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Slice mushrooms into 1/8 inch slices.
  3. In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
  4. Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
  5. Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.
  6. Make a layer of half of the potatoes and season with salt and pepper to taste.
  7. Spread mushrooms over the potatoes; top with remaining potatoes.
  8. In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
  9. Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
  10. Cut into wedges or squares and serve.