Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 1 lb sliced fresh mushrooms
  • 1 3/4 teaspoons salt
  • 3 lb Yukon Gold potatoes (9 medium), peeled, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon pepper
  • 1 1/2 cups shredded Swiss cheese (6 oz)
  • 2 cups whipping cream
  • 1 cup Progresso™ vegetable broth (from 32-oz carton)
  • 1 cup Progresso™ plain panko crispy bread crumbs
  • 1/4 cup grated Parmesan cheese

Instruction

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the mushrooms; cook, stirring occasionally, 4 to 6 minutes or until tender. Spoon into medium bowl. Repeat with 1 tablespoon oil and remaining mushrooms. Add 1/2 teaspoon salt to mushrooms; toss to coat.
  • In large bowl, combine the potatoes, garlic, rosemary, remaining 1 1/4 teaspoons salt and the pepper. Stir until potatoes are coated with seasoning.
  • Layer half of potatoes, half of mushrooms and half of Swiss cheese in baking dish. Repeat layers. Pour cream and broth over potato mixture in baking dish.
  • Bake uncovered 30 minutes. In small bowl, combine bread crumbs, Parmesan cheese and remaining 1 tablespoon oil. Remove baking dish from oven; sprinkle bread crumb mixture over top.
  • Bake uncovered an additional 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 15 minutes before serving.