Della's Mushroom & Potato Casserole
She also said you cause dry thyme and sage,she uses fresh because she grows them,us half the amount if you do.
This was a delicious side dish that went well with pork chops but I'm sure would go with any dish. Very tasty!
- 1 pound potatoes,peeled and thinly sliced
- 1 pound mushrooms,cleaned & chopped and
- 1 can cream of mushroom soup
- 1/3 c milk
- 1 c gruyere cheese,grated
- 1/2 c parmesan cheese,grated
- 1/2 c chicken broth
- 3 cloves garlic,minced
- 2 tablespoons butter
- 1/4 c onions,minced
- 1 tablespoon olive oil
- 1/2 t fresh thyme leaves,chopped
- 1/2 t fresh sage leaves,chopped
- salt and pepper,to taste
How to Make Della's Mushroom & Potato Casserole
- 1Preheat oven to 375º. Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Heat butter and olive oil in a large pan or skillet and sauté mushrooms and onions until soft,about 3-5 minutes.
Add minced garlic, thyme and sage, season with salt and pepper, and cook for another 1 minute, or until fragrant.
Pour in milk and cook for another 3 minutes, or until liquid has mostly evaporated.
Remove from heat and set aside.
Arrange 1 layer of potato slices on the bottom, then add a layer of sautéed mushrooms.
Repeat with remaining vegetable layers.
In a small bowl, whisk the chicken stock into the cream of mushroom soup, then pour mixture over the mushrooms and potatoes, tapping the baking dish against the counter to make sure the liquid gets in between the vegetables.
Sprinkle the cheeses over the top, cover with aluminum foil and place baking dish in oven.
Bake for 40 minutes, then uncover and bake for another 20 minutes.
Remove from oven and let cool 5 minutes before serving.