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Credit: Jacques Wilson, CEC, AAC, CDM, Executive Chef, El Camino Hospital, Mountain View, Calif.
Sizzle, Fall 2011
4 oz. sliced mushrooms
1 T. butter
Salt and ground black pepper, to taste
1 clove garlic, minced
1 T. fresh thyme leaves
2 medium russet potatoes (about 1 lb.), sliced thin
4 oz. grated Asiago cheese
6 oz. chicken broth
6 oz. cream
1. Saute mushrooms in butter with a pinch of salt over medium heat for 15 minutes, or until well-browned; set aside.
2. Butter four 8 oz. aluminum cups. Rub bottom with garlic; sprinkle thyme leaves. Separate potatoes into thirds. Put 1/3 potatoes in four cups. Top each with salt and pepper. Divide mushrooms in half; split each ½ among four cups. Divide cheese into thirds; split 1/3 among four cups. Repeat all steps to make second layer in each cup. Top each cup with last 1/3 potatoes. Cover each cup with chicken broth and cream. Top with remaining 1/3 cheese.
3. Cover cups with foil. Bake at 350°F for 35 minutes. Remove foil; bake another 15 minutes or until potatoes are tender and top has browned. Let rest for 15 minutes. Slide tip of sharp knife in cup around potato. Once loose, remove potato. Keep warm for service.
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