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Name: Twice-Baked Potato Casserole with Mushrooms and Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 3/4 c Heavy cream; Salt; Black Pepper freshly ground; 2 tb Butter; 2 lb Potatoes, scrubbed and; 1/4 lb Fresh mushrooms, sliced

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INGREDIENTS

3/4 c Heavy cream
Salt
Black Pepper ; freshly ground
2 tb Butter
2 lb Potatoes, scrubbed and
1/4 lb Fresh mushrooms, sliced

INSTRUCTIONS

Here is an elegant potato dish that can be made ahead. You may substitute wild mushrooms for the cultivated ones called for here if you like. Soak 1 ounce in 1 cup hot water for 30 minutes. Squeeze dry and chop coarse. Toss for a few minutes in the butter. The mushrooms taste almost like ham in this dish. Preheat oven to 400 F. Place the potatoes in the oven and bake until tender, 45 to 50 minutes. Meanwhile, in a small skillet heat the butter, add the mushrooms, and saute 5 minutes. Scoop out the cooked pulp of the potatoes and coarsely break it up in a bowl. Add the mushrooms, salt, and pepper. Spoon into a 1 1/2-quart buttered gratin dish. When ready to cook, pour the cream over the top. Reduce the heat to 350 F and bake until browned, about 30 minutes. Recipe is from _Nathalie Dupree Cooks for Family and Friends_. Posted to EAT-L Digest 11 Dec 96 From: Felicia Pickering Date: Thu, 12 Dec 1996 00:07:31 EST

NOTES

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Twice-Baked Potato Casserole with Mushrooms and Cream

3/4 c Heavy cream
 Salt
 Black Pepper freshly ground
2 tb Butter
2 lb Potatoes, scrubbed and
1/4 lb Fresh mushrooms, sliced

Here is an elegant potato dish that can be made ahead. You may substitute  wild mushrooms for the cultivated ones called for here if you like. Soak 1  ounce in 1 cup hot water for 30 minutes. Squeeze dry and chop coarse. Toss  for a few minutes in the butter. The mushrooms taste almost like ham in  this dish.    Preheat oven to 400 F. Place the potatoes in the oven and bake until  tender, 45 to 50 minutes. Meanwhile, in a small skillet heat the butter,  add the mushrooms, and saute 5 minutes. Scoop out the cooked pulp of the  potatoes and coarsely break it up in a bowl. Add the mushrooms, salt, and  pepper. Spoon into a 1 1/2-quart buttered gratin dish. When ready to cook,  pour the cream over the top. Reduce the heat to 350 F and bake until  browned, about 30 minutes.    Recipe is from _Nathalie Dupree Cooks for Family and Friends_.  Posted to EAT-L Digest 11 Dec 96    From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>    Date:    Thu, 12 Dec 1996 00:07:31 EST

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Nutrition

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Serving Size: 1 To 4 (569g)
Recipe Makes: 2 To 4

Calories: 256
Calories from Fat: 252 (98%)

Amt Per Serving		% DV

	Total Fat 28g	37 %
	Saturated Fat 17.6g	88 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 1g
Cholesterol 91.6mg		28 %
Sodium 98.8mg		3 %
Potassium 40mg		1 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.3g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 256

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