Mushroom-Comté Scalloped Potatoes
Mushroom-Comté Scalloped Potatoes
Ingredients
- 6 tablespoons butter, divided
- ½ pound of button, portobello and shitake fresh mushrooms, sliced
- 5 tablespoons all-purpose flour
- 3 cups half-and-half cream
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
- 6 oz. Comté cheese, about 2 cups shredded
- 2 pounds red potatoes, thinly sliced
- ½ teaspoon paprika
- 3 tablespoons minced rosemary, preferably fresh
Instructions
- Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender. Remove ingredients from pan.
- In the same pan, melt remaining butter over medium heat. Stir in flour until smooth and gradually whisk in the cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt and pepper. Gradually add cheese, stirring until melted. Remove from heat.
- Arrange potatoes in an even layer in a greased 13x9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika.
- Cover with tented foil. Bake, 40 minutes. Bake, uncovered, until golden brown and bubbly, 20-25 minutes longer. Let stand 15 minutes before serving.
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