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| Joined: | Tue Jun 7th, 2005 |
| Location: | San Jose, California USA |
| Posts: | 10626 |
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Use a 3qt dish, 13" x 9"
Ingredients:
2 lbs of potatoes, peeled and thinly sliced
2 cup sliced Cremini Mushrooms
1 medium onion, chopped (1/2 cup)
2 large galic cloves, minced
2 tablespoons olive oil
1/4 cup all purpose flour
1 tsp salt
1/4 tsp black pepper, ground.3 cups milk
4 tsp snipped fresh sage
1 cup crumbled blue cheese (4oz)
1. Preheat oven to 350F and grease baking dish. In a large sauce pan, cook potoatoes in boiling lightly salted water for 5 minutes, drain and put aside.
2. For sauce, in a large saucepan, cook mushrooms, onion, and garlic in hot oil over medium heat until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickenned and bubbly. Stir in sage. Remove from heat.
3. Layer half the potatoes in prepaed dish. Pour in half the sauce. Sprinkle with 1/2 cup cheese. Repeat with remaining potatoes and sauce. Cover dish with foil. Cover and chill remaining cheese.
4. Bale for 35 minutes. Uncover and sprinkle top of gratin with remaining cheese. Bake for 35 minutes more or until potatoes are tender and top is golden. Let stand before serving.
Alternates:
Apples smoked chededer gratin. Prepare as directed except omit mushrooms. Cut 2 large cored granny smith apples into thin wedges. Reduce amount of sage in sauce to 2tsp. Place halve the apples over each layer of potatoes. Substitute smoked chedder or Gouda for blue cheese.
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