Potato Cakes With Creamy Mushrooms Recipes

POTATO AND MUSHROOM GRATIN

Steps:

• 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.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

CREAMY MUSHROOM-POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

CREAMY MUSHROOM POTATO BAKE

Steps:

• In a saucepan of boiling salted water, cook potatoes until tender; drain and mash.
• In a skillet, melt 2 tablespoons butter; saute onion and mushrooms for 3-4 minutes or until tender.
• Stir into potatoes; add sour cream, salt, and pepper; mix well.
• Spoon into a greased 2 quart baking dish.
• Sprinkle with Parmesan.
• Dot with remaining butter.
• Bake, uncovered at 400 degrees for 20-25 minutes or until heated and golden brown.

POTATO AND MUSHROOM GRATIN

Steps:

• In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes., Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.

POTATO CAKES WITH CREAMY MUSHROOMS

Steps:

• Grate the potatoes finely and squeeze out as much water as possible. Place in a bowl with the dill, onion, salt and flour. Mix in the egg until all ingredients are combined.
• Make the mushroom sauce by melting the butter and frying the garlic and shallots for 5 minutes. Add the mushrooms and fry for a further 5 minutes.
• Remove from heat and stir in the remaining sauce ingredients, keep warm.
• Heat the frying oil in a pan and divide the potato mix into 8. Press the mix into cake shapes and fry for 3 - 4 mins each side.
• Drain the cakes and serve with the mushroom sauce.