1. Preheat oven to 325°. In large nonstick skillet, melt butter over medium-high heat. Add mushrooms and cook 6 to 8 minutes or until mushrooms begin to brown. Stir in onion and cook 4 to 5 minutes or until mushrooms and onion are tender, stirring occasionally. Stir in cream, salt and pepper; heat to boiling. Reduce heat to medium-low; simmer 2 minutes, stirring occasionally.
2. Spray shallow 2- to 3-quart glass or ceramic baking dish with nonstick cooking spray. Spread half of potato slices in dish, then top with half of mushroom mixture; sprinkle evenly with half of Swiss cheese. Repeat layering.
3. Bake gratin, uncovered, 1 hour to 1 hour 10 minutes or until potatoes in center are fork-tender and top is golden. Let stand 10 minutes before serving. Garnish with chives, if desired.
- 27 g Fat
- 17 g Saturated fat
- 95 mg Cholesterol
- 404 mg Sodium
- 21 g Carbohydrates
- 2 g Fiber
- 10 g Protein
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Nutritional Information
- 27 g Fat
- 17 g Saturated fat
- 95 mg Cholesterol
- 404 mg Sodium
- 21 g Carbohydrates
- 2 g Fiber
- 10 g Protein
Directions
1. Preheat oven to 325°. In large nonstick skillet, melt butter over medium-high heat. Add mushrooms and cook 6 to 8 minutes or until mushrooms begin to brown. Stir in onion and cook 4 to 5 minutes or until mushrooms and onion are tender, stirring occasionally. Stir in cream, salt and pepper; heat to boiling. Reduce heat to medium-low; simmer 2 minutes, stirring occasionally.
2. Spray shallow 2- to 3-quart glass or ceramic baking dish with nonstick cooking spray. Spread half of potato slices in dish, then top with half of mushroom mixture; sprinkle evenly with half of Swiss cheese. Repeat layering.
3. Bake gratin, uncovered, 1 hour to 1 hour 10 minutes or until potatoes in center are fork-tender and top is golden. Let stand 10 minutes before serving. Garnish with chives, if desired.