WILD MUSHROOM POTATO LASAGNA

Wild Mushroom Potato Lasagna image

Provided by Leslie in Texas

Categories Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb wild mushroom (such as chanterelles, oysters, stemmed shiitakes, or cremini)
3 tablespoons butter
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 garlic cloves, minced
salt & freshly ground black pepper
4 large russet potatoes, peeled and cut into 1/8 inch slices (a food processor works well)
1/2 cup low sodium chicken broth
1 cup whipping cream (can use fat-free) or 1 cup half-and-half (can use fat-free)

Steps:

Preheat oven to 375°.
Slice mushrooms into 1/8 inch slices.
In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.
Make a layer of half of the potatoes and season with salt and pepper to taste.
Spread mushrooms over the potatoes; top with remaining potatoes.
In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
Cut into wedges or squares and serve.