Twice-baked Potato Casserole With Mushrooms And Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 2 | To 4 | ||
INGREDIENTS
| 2 | lb | Potatoes, scrubbed and |
| pricked | ||
| 2 | T | Butter |
| 1/4 | lb | Fresh mushrooms, sliced |
| Salt | ||
| Freshly ground black pepper | ||
| 3/4 | c | Heavy cream |
INSTRUCTIONS
Here is an elegant potato dish that can be made ahead. You may substitute wild mushrooms for the cultivated ones called for here if you like. Soak 1 ounce in 1 cup hot water for 30 minutes. Squeeze dry and chop coarse. Toss for a few minutes in the butter. The mushrooms taste almost like ham in this dish. Preheat oven to 400 F. Place the potatoes in the oven and bake until tender, 45 to 50 minutes. Meanwhile, in a small skillet heat the butter, add the mushrooms, and saute 5 minutes. Scoop out the cooked pulp of the potatoes and coarsely break it up in a bowl. Add the mushrooms, salt, and pepper. Spoon into a 1 1/2-quart buttered gratin dish. When ready to cook, pour the cream over the top. Reduce the heat to 350 F and bake until browned, about 30 minutes. Recipe is from Nathalie Dupree Cooks for Family and Friends. Posted to EAT-L Digest 11 Dec 96 From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> Date: Thu, 12 Dec 1996 00:07:31 EST
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 772
Calories From Fat: 397
Total Fat: 45.2g
Cholesterol: 152.8mg
Sodium: 211mg
Potassium: 2165.7mg
Carbohydrates: 83.8g
Fiber: 10.6g
Sugar: 4.8g
Protein: 12.9g