Au Gratin Purple Potatoes with Mushrooms
Au Gratin Purple Potatoes with Mushrooms might be just the side dish you are searching for. This recipe serves 4. For $1.58 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 480 calories, 17g of protein, and 26g of fat. 57 people have tried and liked this recipe. If you have potatoes, whole wheat breadcrumbs, mushrooms, and a few other ingredients on hand, you can make it. It is brought to you by Sumptuous Spoonfuls. From preparation to the plate, this recipe takes roughly 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is outstanding. If you like this recipe, you might also like recipes such as Purple Potato and Artichoke Gratin, Stuffed Trout with Purple-Potato Gratin, and Pan Fried Redfish with Sautéed Shiitake Mushrooms and Purple Potato Salad.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
3/4 cup shredded cheese (I used a mix of extra sharp white cheddar & pepper jack)
1 clove garlic, peeled and chopped fine
1 1/2 cups sliced mushrooms
1 1/2 cups Light & Luscious Cheese Sauce
1 1/2 teaspoons olive oil
3 cups shredded potatoes
1 cup sliced red onion
Bruschetta seasoning, Red Robin Seasoning (or other seasoned salt), fresh ground pepper
2 - 4 Tablespoons dry red (or white) wine (I used Cabernet to stick with the purple color.)
1 cup whole wheat breadcrumbs
Equipment:
mixing bowl
box grater
frying pan
microwave
bowl
casserole dish
ramekin
spatula
oven
Cooking instruction summary:
Clean the potatoes and shred them using a box grater or other grating tool, placing them in a medium mixing bowl after shredding them. (You can peel the potatoes if you like, but the casserole will be more flavorful and healthier for you if you leave the peels on, especially if you are using purple potatoes!)Drizzle the olive oil over the potatoes, sprinkle with salt and toss to coat the potatoes in the oil. Cook the potatoes on high in the microwave for 5 - 7 minutes or until the potatoes are tender and cooked through, stirring halfway through to make sure they get evenly cooked.While the potatoes are cooking, spray a frying pan with cooking spray (if needed), then heat to medium heat and add the mushrooms, onion and garlic. Pour a splash of wine over the mushrooms and sautee, stirring constantly. Sprinkle with bruschetta seasoning, Red Robin seasoning and freshly ground pepper. Add another splash of wine if needed to keep the mushrooms moist. Keep sauteeing until the mushrooms are cooked through and the onions are soft. Taste the mushrooms and adjust the seasonings if needed.When the potatoes and mushrooms are done, stir them all together in the bowl to mix well. Add the cheese sauce and stir to mix.Spray a casserole dish, several ramekins or an oven-proof bowl with cooking spray, and pour in the cheesy potato mushroom mixture, using a spatula to evenly spread the mixture across the dish.Mix the breadcrumbs with the shredded cheese and sprinkle it over the top of the casserole.At this point, you can cover the casserole and refrigerate it until about 30 - 40 minutes before serving time. Preheat the oven to 350. Bake the casserole for 20 - 40 minutes or until the casserole is heated through, the crumbs on top are nicely browned, and the cheese sauce is hot and bubbly.Garnish with snipped green onions or chives if desired. Serve hot.
Step by step:
1. Clean the potatoes and shred them using a box grater or other grating tool, placing them in a medium mixing bowl after shredding them. (You can peel the potatoes if you like, but the casserole will be more flavorful and healthier for you if you leave the peels on, especially if you are using purple potatoes!)
2. Drizzle the olive oil over the potatoes, sprinkle with salt and toss to coat the potatoes in the oil. Cook the potatoes on high in the microwave for 5 - 7 minutes or until the potatoes are tender and cooked through, stirring halfway through to make sure they get evenly cooked.While the potatoes are cooking, spray a frying pan with cooking spray (if needed), then heat to medium heat and add the mushrooms, onion and garlic.
3. Pour a splash of wine over the mushrooms and sautee, stirring constantly. Sprinkle with bruschetta seasoning, Red Robin seasoning and freshly ground pepper.
4. Add another splash of wine if needed to keep the mushrooms moist. Keep sauteeing until the mushrooms are cooked through and the onions are soft. Taste the mushrooms and adjust the seasonings if needed.When the potatoes and mushrooms are done, stir them all together in the bowl to mix well.
5. Add the cheese sauce and stir to mix.Spray a casserole dish, several ramekins or an oven-proof bowl with cooking spray, and pour in the cheesy potato mushroom mixture, using a spatula to evenly spread the mixture across the dish.
6. Mix the breadcrumbs with the shredded cheese and sprinkle it over the top of the casserole.At this point, you can cover the casserole and refrigerate it until about 30 - 40 minutes before serving time. Preheat the oven to 35
7. Bake the casserole for 20 - 40 minutes or until the casserole is heated through, the crumbs on top are nicely browned, and the cheese sauce is hot and bubbly.
8. Garnish with snipped green onions or chives if desired.
9. Serve hot.
Nutrition Information:
covered percent of daily need
