For even cooking of these potatoes, to make sure to slice the potatoes thin and most importantly, with consistent cuts. The casserole won’t cook evenly if you have a mix of thin and thick slices. Caution when using a mandoline (we highly recommend using a cut-safe glove with a mandoline) or sharp knife. Yukon Gold potatoes are our favorite and cook more tender than Russets.
Category: not set
Cuisine: not set
3 pounds Russet or Gold Potatoes ( peeled and sliced thin)
1/4 cup Butter ( plus extra for buttering baking dish)
2 cups shredded Cheese ((cheddar parmesan or goat cheese) , divided)
1 medium Onion ((sweet onion is best!) sliced thin)
1/2 cup Butter ( divided (one stick))
16 ounces Mushrooms ( sliced)
3 cloves Garlic ( minced or crushed)
1/3 cup Flour
1 cup Broth ((beef chicken or vegetable))
2 cups Milk
Kosher Salt ( to taste)
fresh cracked Black Pepper ( to taste)
Minced Parsley ( optional garnish)
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