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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 medium potatoes, cleaned |
1/2 pound fresh mushrooms |
3 tablespoons butter or margarine |
1/4 cup plus 2 tablespoons all-purpose flour |
3 cups milk |
2 cups (8 ounces) shredded cheddar cheese, divided |
3/4 cup grated parmesan cheese |
1 1/2 teaspoons salt |
3/4 teaspoon white pepper |
1/4 teaspoon red pepper |
1/2 teaspoon ground thyme |
1/2 cup fine dry breadcrumbs |
Directions:
1. Cook potatoes in boiling salted water to cover 35 minutes or until tender. Drain well; cool slightly. Peel and cut into 1/2- inch-thick slices; set aside.
2. Sauté mushrooms in butter in a medium saucepan until tender. Remove mushrooms with a slotted spoon, and set aside. Reserve butter in pan.
3. Add flour to melted butter in saucepan, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in reserved mushrooms, 1 cup Cheddar cheese, Parmesan cheese, salt, pepper, and thyme.
4. Place potatoes in a lightly greased 10- x 6- x 2-inch baking dish. Spoon cheese mixture over potatoes. Sprinkle with remaining cheese and breadcrumbs. Bake, uncovered, at 350° for 30 minutes or until lightly browned. Serve warm.
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