mushroom potatoes

You have probably cooked mashed potatoes the traditional way. But you should try the mushroom potatoes recipe. What's the difference between the traditional and this recipe? The difference is that for this recipe you bake the potatoes instead of boiling them.

It may take a few more minutes, but it is really worth it. Here is the recipe below:

2 cups milk
1 cup whipping cream
2 garlic cloves
6 sprigs thyme (divided)
2 bay leaves (divided)
2 tablespoons olive oil
3 pounds sliced mushrooms
Salt and pepper to taste
3 pounds baking potatoes (thinly sliced)
3 tablespoons parsley (chopped)
3 tablespoons chives (chopped)
1 cup grated Mozzarella cheese

First, mix the following ingredients in a saucepan: milk, whipping cream, garlic, 3 thyme sprigs and 1 bay leaf on low-medium heat. Cook to just under a boil and then remove from heat, cover, and let stand while you prepare the rest of the dish.
Then, coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Next, saute the mushrooms for about 5 minutes. Season with salt and pepper to taste.
Add the butter to a large casserole dish. Place 1/3 of the sliced potatoes on the bottom of the pan. Season the potatoes with parsley, chives, salt, and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Place remaining potatoes on top.
Now, remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with mozzarella cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for about 1 hour or until potatoes are tender.
Finally, uncover and bake for 15 additional minutes until cheese melts and turns golden around the edges. *TIP* : let stand 10 minutes before cutting.

Enjoy!

Mushroom Potatoes