Potato and Mushroom Gratin

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Ingredients

• 3 tablespoons unsalted butter
• 1 package (8 ounces) white mushrooms, sliced
• 1 medium onion, chopped
• 1 pint (2 cups) heavy whipping cream
• 11/2 teaspoons salt
• 1 teaspoon ground black pepper
• Nonstick cooking spray
• 2 pounds Idaho russet potatoes, peeled and thinly sliced (about 5 cups)
• 1 package (8 ounces) finely shredded Swiss cheese (2 cups)
• Chopped fresh chives for garnish (optional)

Directions:

1. Preheat oven to 325ºF. In nonstick 12-inch skillet, melt butter over medium-high heat. Add mushrooms and cook 6 to 8 minutes or until mushrooms begin to brown. Stir in onion and cook 4 to 5 minutes or until mushrooms and onions are tender, stirring occasionally. Stir in cream, salt and pepper; heat to boiling. Reduce heat to medium-low; simmer 2 minutes, stirring occasionally.

2. Spray shallow 2- to 3-quart glass or ceramic baking dish with nonstick cooking spray. Spread half of potato slices in dish, then top with half of mushroom mixture; sprinkle evenly with half of Swiss cheese. Repeat layering.

3. Bake gratin, uncovered, 1 hour to 1 hour 10 minutes or until potatoes in center are fork-tender and top is golden. Let stand 10 minutes before serving. Garnish with chives, if desired.

Approximate nutritional values per serving: 367 Calories, 27g Fat (17g Saturated), 95mg Cholesterol, 404mg Sodium, 21g Carbohydrates, 2g Fiber, 10g Protein