Layered Potatoes with Mushrooms

1 Reviews
100% would make this recipe again

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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

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Potassium, Selenium
Good source of  :
Copper, Niacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6
Source of  :
Calcium, Fibre, Folacin, Iron, Magnesium, Manganese, Vitamin A, Vitamin B1, Vitamin B12, Vitamin C, Zinc
Low  :
Sodium
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

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Reviews

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

My Notes

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  • 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

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