Potato and Mushroom Gratin

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  tablespoons

  unsalted butter

2

  tablespoons

  all-purpose flour

1/2

  teaspoon

  salt

1/4

  teaspoon

  white pepper

1/8

  teaspoon

  ground cloves

1

  small

  shallot -- minced

1

  clove

  garlic -- minced

1

  teaspoon

  Dijon mustard

6

  ounces

  Canadian bacon -- diced

1

  pound

  Yukon Gold potatoes -- sliced

8

  ounces

  mushroom caps -- sliced

8

  ounces

  mozzarella cheese -- diced

1/2

  cup

  grated fresh Parmesan cheese

1

  cup

  fat free evaporated milk

Heat enough water to cover the potatoes to boiling. Add potatoes and cook for 10 minutes. Drain.

Melt the butter in a small saucepan over medium heat. Add the shallot and mushrooms and cook until shallot softens and mushrooms lose some of their moisture.

Add flour, garlic, salt, pepper, cloves, and Dijon. Stir until lump free.

Add milk and stir constantly over medium high until sauce thickens.

In a 2 quart casserole layer 1/2 of the potatoes, 1/2 of the mushrooms, 1/2 of the mozzarella, half of the Canadian bacon, and half the sauce.

Repeat layers.

Sprinkle Parmesan on top.

Cover and bake for 30 minutes.

Uncover and bake for an additional 15 minutes.

Makes 8 servings.

Per Serving: 481 Calories; 13g Fat (45.4% calories from fat); 17g Protein; 18g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 696mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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