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Add a photoServings: 6
Ingredients
- 4 med. red skinned potatoes
- 2 1/2 lbs. lg. mushrooms
- 3/4 teaspoon salt
- 1/4 teaspoon freshly grated black pepper
- 1 c. washed, coarsely minced fresh basil leaves or possibly 1 1/2 tbsp. dry basil
- 3/4 c. heavy cream
- 1/4 c. grated Parmesan cheese
- 1/2 stick (4 tbsp.) butter
Directions
- Peel potatoes and slice them very thinly, about 1/8 inch thick. Wipe mushrooms with damp towel. Trim off stem ends and cut into slices about 1/8-inch thick. Preheat oven to 350 degrees.
- Line a 2 1/2-qt buttered baking dish with a layer of potatoes. Add in a layer of mushrooms and sprinkle with some of the salt, pepper, basil and cream. Repeat this procedure till all ingredients have been used. Sprinkle top layer with Parmesan; dot with butter.
- Cover dish with aluminum foil and bake for 30 min. Remove foil and continue baking another 15-20 min till cheese is browned and potatoes tender. Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 134 | 48% |
| Total Fat 15.26g | 19% |
| Saturated Fat 9.16g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 432mg | 18% |
| Potassium 1257mg | 36% |
| Total Carbs 29.31g | 8% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.51g | 3% |
| Protein 10.43g | 17% |
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