Layered Mashed Potato & Mushroom Casserole
"Fancy up regular mashed potatoes with a layer of mushroom duxelle—a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish. Make Ahead Tip: Assemble through Step 6, cover and refrigerate for up to 1 day. Bake, uncovered, in a 400°F oven until hot, 50 minutes to 1 hour. To reheat, bake, covered, at 350° until hot, 40 to 50 minutes...."
INGREDIENTS
•
3 1/2 pounds potatoes, preferably Yukon Gold, peeled and cut into 1-inch pieces
•
1 1/2 pounds cremini or white mushrooms, halved
•
1 tablespoon butter
•
1/2 cup nonfat buttermilk
•
1 large egg plus 1 large egg white, beaten
•
1 1/4 teaspoons salt, divided
•
1 tablespoon extra-virgin olive oil
•
3/4 cup chopped shallots
•
3 cloves garlic, finely chopped
•
4 cups trimmed and finely chopped chard or spinach
•
1 cup mushroom broth or reduced-sodium beef broth
•
2 tablespoons all-purpose flour
•
1/2 teaspoon freshly ground pepper
•
1/2 teaspoon chopped fresh rosemary
•
1 cup freshly grated Parmesan cheese, divided
Comments & Reviews
Just A Pinch Sweepstakes