What better vegetarian comfort food side dish is there than potato ? None as far as I'm concerned...but for Thanksgiving who says it has to be the same old boring mashed potatoes....how about creamy, cheesy, scalloped potatoes & mushrooms.If you want to stay more traditional then button mushrooms are fine...but if you really want to kick it up you can try others such as meaty substantial portabellos or wild chantrells. - micki barzilay —micki barzilay
Test Kitchen Notes
This decadently-rich gratin proved a real winner at lunchtime (where it served as the main course). We gobbled it up, and thought longingly of slices of rare roast beef by its side. I took micki barzilay’s “cube of butter” as four tablespoons – three for the béchamel, and one to sauté the mushrooms. The only thing I’d add to this marvelous recipe is some sea salt and ground white pepper. This dish looks lovely when it comes bubbling out of the oven, and dabbing the top with reserved mushrooms (I reserved a ½ cup) makes it even prettier. A keeper, this. —Waldito
Wash, scrub, remove eyes, but leave skin on the potatoes. Cut into 1/4 in slices. Put potatoes in saucepan and cover with water and cook till almost soft. In a saute pan on low heat ,melt butter , add flour , stir together slowly adding in the cream, then 1 cup of the fontina, and 1/2 cup parmesian, and sliced mushrooms ( saute but hold back a few to garnish the top of the casserole later). Cook till mushrooms are soft and all ingredients have fused together. You may thin as needed with additional cream ( or water if you want a thinner consitancy). Drain potatoes and layer in a casserole dish pouring over each layer the mushroom and cream mixture. Cover the top layer with the remaining cup of Fontina and 1/2 cup of Parmesian and garnish with the held back sauteed sauteed mushrooms. Bake in 350 degree pre-warmed oven for 15 min ( until potatoes are now fully cooked and cream mixture has fused and top layer of cheese has fully melted and is lightly golden brown. Serve hot !