Keaton Potato Dish

• 份量: 6
• 准备时间: 15 minutes
• 总时间: 1 hour

配料

8 oz bella mushrooms, chopped

5-6 Medium yellow potatoes

1 cup shredded mozzarella (or enough to layer to your liking)

1/2 cup butter, divided into two

1/2 white onion, julienne

8 cloves garlic, slivered

8 springs of fresh thyme - only leaves, chopped

2 teaspoons chicken bullion (careful not to add too much)

2 teaspoons white pepper (or more if you prefer)

1/4 cup flour (enough to make a roux)

2 cups milk

1 cup heavy cream

Olive oil

Salt

Pepper

步骤

Saute onions and garlic with 1/4 cup butter on med-low heat.

Once onions become translucent and you can smell the garlic, add mushrooms and season lightly with salt. This helps draw more moisture out of the mushrooms. Cook this until liquid is almost gone. Add 1/4 more butter until melted.

Add chicken bullion, thyme, and flour until mixture looks like a chunky paste. Add milk, cream, white pepper, and black pepper. Stir over heat until thick. You might need to raise the heat to medium at this stage. Sauce is done. Put sauce to the side.

Peel and Slice 6-5 medium medium potatoes, about 1/4 inch thick. If you have a mandolin, use it.

Layer sauce on bottom of pan. Add potatoes, sauce, and mozzarella cheese. Repeat until all potatoes are gone.

Cover and bake at 425 F for 30 minutes. Uncover for the remaining 15, or until top is browned and sides are bubbling.

Shove in mouth.

备注

You can peel and slice potatoes a head of time. Just submerged them in cold water while you wait to make the sauce.