Scalloped Potatoes With Mushroom Duxelles

“Nothing says it better than potatoes and mushrooms....comfort food! This recipe is made simple by making the mushroom duxelles in advance and freeze them. Duxelles give earthy, aromatic flavor to meat and fish stuffings, soups, stews, pastas, and casseroles.”
2hrs 15mins

Ingredients Nutrition


  1. Duxelles: Place about 2 cups mushrooms in a food processor, and pulse 12 times or until finely chopped, scraping sides of bowl occasionally. Place chopped mushrooms in a large bowl. Repeat procedure in batches with the remaining mushrooms.
  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, leek, and garlic to pan; sauté 3 minutes or until tender. Stir in mushrooms; sauté 30 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in parsley, chives, salt, and pepper. Cool completely. (can be made in advance and freeze in 4 - 1 cup freezer bags). This recipe will use only 1 cup of the mushroom mixture. If used frozen, retain some of the mushroom liquid and add it to the milk mixture (optional).
  3. Potato Gratin: Preheat oven to 375°.
  4. Combine first 6 ingredients in a large stockpot over medium heat; bring to a boil. Reduce heat, and simmer 10 minutes, stirring frequently. Drain potatoes through a sieve over a bowl; reserve potatoes and liquid.
  5. Arrange half of potatoes in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread Duxelles evenly over potatoes; sprinkle with 1/2 the cheese. Top with remaining potatoes. Pour the reserved cooking liquid over potatoes; sprinkle with remaining 1/2 cheese. Bake at 375° for 50 minutes or until cheese begins to brown. Let stand 5 minutes.

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