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Mushroom and Potato Casserole

Mushroom and Potato Casserole
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Yield: 4 servings

If your menu calls for potatoes but you want to make them special, try Eugene's casserole. It has the flavor of his native Hungary. This dish goes nicely with a green salad and steak.

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  • 1 pound potatoes
  • 1/2 pound mushrooms
  • Butter
  • 1 garlic clove, chopped
  • Salt and pepper
  • 2/3 cup light cream
  • 2/3 cup heavy cream
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese


Peel the potatoes and slice thinly. Slice the mushrooms thicker than the potatoes. Using lots of butter, grease a 1-1/2-quart glass baking dish. Sprinkle the garlic on the bottom.
Arrange half the potato slices in overlapping rows on the bottom of the dish. Season with salt and pepper. Arrange a layer of mushrooms on top and season with salt and pepper. Top it off with a layer of potatoes.
Stir together the light cream, heavy cream, and water. Pour on top. Sprinkle with the Parmesan cheese and dot with more butter.
Bake for about 1 hour at 350 degrees F, or until the potatoes are tender and the top is crisp. Remove from the oven and let stand for 5 to 10 minutes. Serve at once.
Updated Thursday, August 7th, 2008

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