This recipe is taken from the 2001 Milk Calendar. Mushrooms add a wonderful texture and flavour to this traditional dish. It can easily be made a day ahead.
- Prep: 10 min - 15 min
- Cooking: 50 min
- 1/3 cup (80 mL) all-purpose flour
- 3 cups (750 mL) Milk
- 3 garlic cloves minced
- 1 large onion chopped
- 1 1/2 tsp (7 mL) salt
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) pepper
- 4 cups (1 L) sliced fresh mushrooms (about 10 oz/300 g)
- 6 medium potatoes peeled and thinly sliced
- 1 cup (250 mL) Canadian Swiss or Cheddar cheese shredded
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Preheat oven to 350 °F (180 °C). Lightly butter or spray 13 x 9 inch (33 x 23 cm) glass baking dish.
In saucepan, whisk 1/4 cup (60 mL) of the flour into milk; stir in garlic, onion, salt, thyme and pepper. Over medium-high heat, bring to boil while whisking. Cook and whisk for about 5 min or until thickened.
In large bowl, toss mushrooms with remaining flour.
Layer half of the potatoes in prepared dish; cover with mushrooms. Spread half of the milk mixture over top; layer with remaining potatoes. Spread remaining milk mixture over top; sprinkle with cheese.
Bake, uncovered, for about 50 min or until golden and bubbling and potatoes are tender. Let stand for 10 min before serving.
To cook milk mixture in microwave, combine in 8-cup (2 L) glass measuring cup; cook at High for about 8 min or until thickened, whisking every 2 min.
Healthy Eating Tip: Dress your veggies- Like other vegetables, potatoes can provide fibre, but only if you keep the skin on. Top potatoes, other vegetables and salads with Canadian cheese for its bone-building nutrients.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||24 % / 260 mg|
|Vitamin B12:||28 %|