POTATO GRATIN WITH MIXED MUSHROOMS

Potato Gratin with Mixed Mushrooms image

This au gratin potatoes dish with mushrooms is the perfect complement to a holiday meal, but we wouldn't blame you for making it for non-holiday meals too.

Provided by My Food and Family

Categories Home

Time 2h

Yield 16 servings, 1/2 cup each

Number Of Ingredients 9

Ingredients

1/4 cup butter, divided
1 lb. mixed fresh button and cremini mushrooms, sliced
3 Tbsp. flour
1-1/2 cups milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 tsp. pepper
2-1/2 lb. Yukon gold potato es (about 10), peeled, cut into 1/8-inch-thick slices
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 375ºF.
Melt 1 Tbsp. butter in large skillet on medium-high heat. Add mushrooms; cook 6 min. or until tender, stirring frequently.
Meanwhile, melt 2 Tbsp. of the remaining butter in medium saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually whisk in milk, then sour cream; cook 4 min. or until thickened, stirring constantly. Stir in shredded cheese and pepper; cook 1 min. or until cheese is melted.
Grease 3-qt. casserole with remaining butter. Layer 1/3 each of the potatoes and mushrooms in casserole; repeat layers twice. Cover with cheese sauce. Sprinkle with Parmesan; cover.
Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering after 1 hour. Let stand 10 min. before serving.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 3 g, Protein 7 g