*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I served this dish along side a marinated pork tenderloin and it worked great. Everybody raved about how delicious it was. A word of caution however -- not a good recipe for those trying to lose weight . . .
I used low-fat milk in place of the heavy cream to cut some of the fat and it still turned out beautifully. I will definitely make again. I used brown button mushrooms and I think it would be good with any type you prefer.
I made this for a dinner party for my parents and future-in-laws. I was worried because I had cooked it for 2 hours and the potatoes were not done! I cooked it for another hour at 425 and I was able to serve from around the pan but the middle was still not done. The good news? Everyone loved it. It was time consuming but I had help in the kitchen. I would make it again for a special occasion. We served it with steaks and Lemon Pepper Green Beans.
This was great as a side dish to steak. I used fat free half-and-half a parmesan/pecorino-romano blend and only shiitake mushrooms (only because I did not have any other types of mushrooms). The step involving boiling off the chicken broth from the mushrooms was surprisingly worth it as it added a layer of flavor to the dish. Next time I may try light cream instead of heavy cream.
I cut the recipe in half because I'm only cooking for two. I used dried shiitake mushrooms that I soaked in hot water for 30 mins and fresh white mushrooms. I made exactly as written except that I added a little butter after it was done. Very very good will definitely make again.
This was delish! My husband and I both went back for seconds. A few changes: I scaled the recipe to four servings. I didn't have rosemary and thyme per se so I added about 2 teaspoons of Italian seasoning: rosemary thyme sage marjoram oregano and savory. That was a good decision. I read that some cooks were having difficulties getting this to cook through in an hour and a half. Well. I cut my potatoes very thin like some were translucent kind of thin. If some slices were thicker I arranged them on the edges of the pan since they'll get baked more there. I also used a very shallow and wide casserole pan which let it bake through in 1 hr 15 mins. I used 1 C heavy cream and 1/3 C milk (my hubs and I are young and reasonably thin still;) ). I added three cloves of garlic. Great decision! We really really enjoyed this--and we'll be making it again.:) Oh and one comment: this doesn't have great eye-appeal but it's delectable just the same!