Ingredients
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1 ⅓ tablespoons butter
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1 tablespoon olive oil
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5 cups sliced mushrooms
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2 teaspoons butter, softened
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1 clove garlic, minced (Optional)
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5 russet potatoes, peeled and very thinly sliced
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salt and freshly ground black pepper, to taste
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1 teaspoon minced fresh thyme, divided
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6 ounces sottocenere (Italian semi-soft truffle cheese), shredded
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1 cup chicken stock
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2 cups heavy whipping cream
Directions
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Melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-high heat; cook mushrooms in hot butter-oil mixture, stirring often, until browned on the edges, 15 to 20 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic butter.
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Spread 1/3 the potatoes into the bottom of the prepared baking dish in a layer; season with salt, black pepper, 1/2 the thyme leaves, and 1/2 the cooked mushrooms. Sprinkle almost half the sottocenere cheese over potatoes, reserving about 3 tablespoons for the top. Layer next 1/3 the potatoes over cheese, season with salt and black pepper, remaining 1/2 thyme leaves, 1/2 the remaining cheese, remaining mushrooms, and last layer of potatoes. Season potatoes with more salt and black pepper. Pour chicken stock and cream over the top. Sprinkle with more salt and black pepper and reserved 3 tablespoons of sottocenere cheese. Cover dish loosely with aluminum foil; tent the foil a little so it doesn't touch potatoes.
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Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 more minutes. Let cool slightly before serving.
Nutrition Facts (per serving)
641 | Calories |
45g | Fat |
48g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 641 | |
% Daily Value * | |
Total Fat 45g | 57% |
Saturated Fat 27g | 133% |
Cholesterol 152mg | 51% |
Sodium 414mg | 18% |
Total Carbohydrate 48g | 17% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 16g | 32% |
Vitamin C 16mg | 17% |
Calcium 244mg | 19% |
Iron 3mg | 14% |
Potassium 1254mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.