(NC)-The rich full-bodied flavor and texture of sautéed mushrooms and green onions add pizzazz to this "never fail" version of the classic. Pre-cooked potatoes shorten the cooking time.
Preparation time: 15 minutes
Cooking Time: 30-35 minutes
2 tbsp butter 25 mL
1 lb sliced fresh mushrooms 500 g
4 large green onions, chopped 4
2 tbsp all-purpose flour 25 mL
2 ¼ cups milk 550 mL
4 oz cream cheese, cubed 125 g
¼ tsp EACH nutmeg, salt and black pepper 1 mL
4 to 6 cooked, peeled potatoes (2 lb/ 1 kg) 4 to 6
1 ¼ cups EACH fresh breadcrumbs and grated 300 mL
Cheddar or Swiss cheese
Melt butter in large saucepan over medium heat. Stir in mushrooms and onions; cook, covered until tender, about 5 minutes. Stir in flour. And then gradually stir in milk, cream cheese, nutmeg, salt and pepper. Bring to boil, stirring constantly; cook until smooth and thickened. Pour into greased 8-cup (2 L) baking dish. Cut potatoes into ¼"(6mm) slices and fold into sauce. Sprinkle breadcrumbs and cheese on top. Bake in 350°F (180°C) oven 25 minutes or until hot and bubbly.
Makes 6 servings.
For convenience cook potatoes a few days before. Cook potatoes until tender but firm; cover and cool or chill before slicing.
If potatoes have thin skins do not peel, you not only save time but will gain extra nutrition.
Nutritional Information: Per Serving
Calories: 407 Protein : 15.3g Fat: 21.5g Carbohydrates: 40.0g Dietary Fibre: 3.8g
For more delicious holiday recipe ideas visit Mushrooms Canada at www.mushrooms.ca.