This is a very smooth and creamy side dish. It’s simple to make and uses ingredients that most people have on hand.
 It sure puts smile on everyone’s face- my family’s favorite.

Serves 6-8
4 lb. Russet potatoes
1 small yellow onion, finely chopped
2 cloves garlic, minced
12oz button mushrooms, sliced
1/2 red bell pepper, finely chopped (optional)
2 Tbsp. butter
2 cups heavy cream
1/2cup parmesan cheese-freshly grated
1 cup Monterey Jack cheese -grated
1 bay leaf
Salt and Black pepper, to taste
Wash, peel and cut potatoes into 1 1/4 inch cubes.
Place the potatoes in a saucepan, cover with cold water, and add some salt and bay leaf. Bring to a boil, reduce the heat and simmer until tender, about 10-12 minutes.
Preheat oven to 400F.
In a skillet, melt butter and sauté garlic and onions for 2 minutes, add mushrooms and bell pepper,cook for another 3-4 minutes. Add cream, salt and black pepper.  Let is simmer for about 5 minutes. Add 1/2 cup Monterey Jack and 2 Tbsp. of Parmesan cheese, mix it well, let cheese melt and turn off.
Drain the potatoes and place them into a casserole dish.  Pour your sauce over the potatoes, sprinkle with rest of parmesan cheese and place it in oven until cheese is melted, for about 10 minutes.




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