Ingredients for Potato Blue Cheese And Mushroom Bake
- 8 ounces crumbled blue cheese
- Whipping Cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- Mushroom
- Dried Thyme
- Dried Rosemary
- 2 pounds Yukon Gold potatoes, thinly sliced
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How to Make Potato Blue Cheese And Mushroom Bake
- Preheat oven to 400°F (200°C).
- Butter a 13x9x2 inch baking dish.
- In a medium bowl, combine 8 ounces of crumbled blue cheese and 1/2 cup heavy cream.
- Mash the cheese mixture to a chunky paste. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the remaining 1/2 cup heavy cream.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 pound of sliced mushrooms and 1 tablespoon of fresh thyme leaves (or 1 teaspoon dried).
- Sauté until mushrooms are tender and most of the liquid has evaporated, about 8-10 minutes.
- Peel and thinly slice 2 pounds of Yukon Gold potatoes.
- Arrange half of the potatoes in the prepared baking dish.
- Spoon 3/4 cup of the blue cheese sauce evenly over the potatoes.
- Top with the entire mushroom mixture.
- Add another 3/4 cup of the blue cheese sauce.
- Layer with the remaining potatoes.
- Pour the remaining blue cheese sauce over the top.
- Cover the dish with foil.
- Bake for 30 minutes.
- Remove the foil and bake for another 30-35 minutes, or until the potatoes are tender and the topping is golden brown.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
11g
Fat
145g
Carbs
12g
