Creamy Mushroom-Potato Bake

• Vegetarian
• Gluten free

• Produce

  • 1/2 lb Mushrooms, fresh
  • 1 Onion, medium
  • 2 1/2 lbs White potatoes

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup Sour cream

Found on tasteofhome.com

Description

Ingredients

• 2-1/2 to 3 pounds white potatoes, peeled and cubed
• 1 teaspoon salt, divided
• 1 medium onion, finely chopped
• 1/2 pound fresh mushrooms, chopped
• 3 tablespoons butter, divided
• 1/2 cup sour cream
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese

Directions

• Directions Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk). In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown. Yield: 10 servings. Editors Note: Potatoes can be prepared the day before and refrigerated overnight. Remove from refrigerator 30 minutes before baking. Originally published as Creamy Mushroom-Potato Bake in Country Woman September/October 1996, p31 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition