Potato-Mushroom Casserole

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  •    2 lbs    Potatoes
  •    4 oz    Portobello Mushrooms
  •    4 oz    Lean Bacon
  •   1 cup    Diced Onions
  •   1 pint    Heavy Cream
  •    2 tbs    Butter
  •          2    Eggs
  •  ¼ cup    Water
  •     3 oz    grated Parmesan
  •                Parsley
  •                Salt & Pepper


Prepare all ingredients.
Peel and thinly slice potatoes, a mandolin slicer makes this easy. Place in bowl and cover with water, to prevent discoloration.
Clean and slice mushrooms.
Dice Bacon.
Chop Parsley.
Blanche potatoes for a few minutes in boiling salted water then chill quickly in cold water.
In a frying pan brown the bacon with 1 tbs butter, add onions and sauté till they are glassy. Add mushrooms, 1 cup of heavy cream, the water and simmer for about 10 minutes to reduce the liquid.
Transfer half of the potatoes to a medium size greased casserole dish and cover with the Bacon/Mushroom sauce.
Layer the rest of the potatoes on top and season with salt and pepper to taste.
Mix chopped parsley with the Parmesan cheese, the remaining heavy cream and the eggs and pour over potatoes.
Cut the remaining butter into thin slices and distribute over the top of the casserole.
Optional: Extra Parmesan cheese can be sprinkled on top.
Preheat oven to 350°F. Bake for 30 minutes covered with Aluminum foil, uncover and bake for another 60 minutes till golden brown.

This recipe is very rich in taste, a leaner version can be achieved by using Half & Half instead of Heavy Cream!

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