Layered Potatoes with Mushrooms

1 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Ingredients

2 tbsp butter, unsalted 28 g
1 tbsp olive oil 15 mL
30 button (white) mushrooms, finely chopped 420 g
2 shallots, finely chopped 80 g
2 cloves garlic, minced
2 tbsp white wine 30 mL
2 cups cream 15% 500 mL
1 pinch nutmeg
1 tbsp Worcestershire sauce 15 mL
4 potatoes, Yukon Gold (yellow flesh), peeled and thinly sliced 800 g
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
aluminum foil

Method

  1. Preheat the oven to 450°F/230°C. Generously grease an ovenproof dish.
  2. Prepare the vegetables: chop mushrooms and shallots; mince garlic; peel potatoes then cut them into thin slices.
  3. In a skillet, heat the butter and oil over medium heat. Add the mushrooms and shallots and cook for 3 to 4 min while stirring. Add the garlic and cook for one minute while stirring. Lower the heat, season with salt and pepper, cover and cook for 3 min. Deglaze with the wine. Set aside.
  4. In a bowl, season the cream with salt, nutmeg and Worcestershire sauce.
  5. Place half of the potato slices at the bottom of the mold, add the mushroom mixture and finish by adding the rest of the potato slices. Pour the seasoned cream on top, taking care to press down well with a spatula so that the liquid is well absorbed.
  6. Cover with aluminum foil and bake for 45 min. Remove the aluminum foil, reduce the temperature to 375°F/190°C and continue cooking for 15 min or until the liquid is well absorbed, a knife tip easily penetrates the potatoes and that everything is golden.
  7. Remove from oven and let stand 15 to 20 min before serving.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

220

Fat

12 g

19 %

Saturated 6.9 g
+ Trans 0.1 g

35 %

Cholesterol

30 mg

Sodium

50 mg

2 %

Carbohydrate

23 g

8 %

Fibre

2 g

8 %

Sugars

1 g

Net Carbs

21 g

Protein

5 g

Vitamin A

11 %

Vitamin C

21 %

Calcium

7 %

Iron

6 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Side dishes | Bake | Christmas

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.