Potato and Mushroom Gratin

by Compelled to Cook | Feb 26, 2021 | 0 comments

Potato and Mushroom Gratin

With Easter just around the corner, you’ll want to be dinner ready for family and friends. Hopefully, with some luck, the Covid-19 gathering restrictions will ease in my area and a modest gathering can take place. I do miss my family and friends, and I miss cooking for them. It’s the best part of any gathering, in my opinion. You’re gonna love this easy and delicious Potato and Mushroom Gratin. It feeds 8 people, it’s easy to assemble and bakes up golden and creamy every time. There’s no messing around with cooking a white sauce, there’s no boilovers and no pre-cooking potatoes. It’s a no-fuss casserole, loaded with earthy mushrooms and Gruyere cheese, and has become my favourite to serve with ham. It’s also fantastic served with roast chicken, pork or grilled steak.

Sauteed mushroom in a stainless steel skillet that have been cooked for Potato and Mushroom Gratin.

A prepped and layered Potato and Mushroom Gratin in a red casserole dish ready for the oven.

What makes this potato casserole a winner in my books is the simplicity of the sauce. The mixture of cream and sour cream makes it extra creamy and the sour cream gives a little tang. The sauce is whisked together cold and poured over the potato slices. I find there’s no need to be fussy with the potato arrangement either. Simply toss the slices into the casserole dish and spread them around evenly instead of trying to layer them ever so carefully. If you don’t have a mandolin for thinly slicing the potatoes, that’s no problem, simply slice as thin as you can by hand and cook for the longest time suggested in the recipe. Remember, dinner doesn’t need to be fussy. This simple casserole is not only delicious, but it also feeds a small crowd and is worthy of your family gathering. Enjoy!

Potato and Mushroom Gratin baked golden in a red casserole dish and garnished with chopped green onions.

Author: Compelled to Cook

Potato and Mushroom Gratin

Prep Time 30

Cook Time 1 10

Resting Time 10

Total Time 1 50

Servings 8 people

Ingredients

2 tbsp salted butter plus more for dish
16 ounces mushrooms, thinly sliced see note
3 cloves garlic, minced
1 cup heavy cream
1 cup sour cream, full fat
1 tsp kosher salt
1/2 tsp pepper
pinch nutmeg
1/3 cup milk
2 tbsp flour
2 1/2 pounds russet potatoes see note
6 ounces Gruyere cheese, shredded

Instructions

Preheat oven to 375°F and butter a large 3-quart casserole dish.
Melt butter in a large skillet over medium-high heat until starting to foam. Add mushroom and cook until lightly browned and the moisture has evaporated. Add minced garlic and continue to cook, stirring often for 1-2 minutes. Set aside.
While mushrooms are cooking, whisk together cream, sour cream, salt, pepper and nutmeg. In a separate bowl whisk together milk and flour until smooth. Add to the sour cream and cream and whisk until incorporated. Grate the cheese and set it aside.
Peel and thinly slice potatoes. Spread half of the potato slices evenly in the bottom of the prepared casserole dish. Scatter half of the sauteed mushroom and half of the cheese evenly over the potatoes. Repeat with remaining potatoes, mushrooms and cheese.
Pour cream mixture evenly over potatoes. Give the pan a gentle shake to help flatten everything out. Cover and bake for 45-60 minutes (this will depend on how thin you've sliced the potatoes) Start checking at 45 minutes. The potatoes should be almost tender in the center. Remove cover and bake for an additional 20 minutes until the top is golden.
Remove from oven and allow to rest for 10 minutes before serving. Garnish with chopped fresh parsley or sliced green onions if desired.

Notes

-Russet potatoes work well for this recipe, however, I've also used red potatoes with equally good results.

-The covered cooking time will vary slightly depending on how thin you've sliced the potatoes. I find cutting them by hand instead of using a mandolin requires closer to 60 minutes covered.

-I like using cremini mushrooms for this recipe as they have a little more earthiness than regular white mushrooms, however, either work well as does a mix of mushrooms.

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Cheesy Chicken Vegetable Casserole

by Compelled to Cook | Nov 1, 2020 | 0 comments

Cheesy Chicken Vegetable Casserole

This Cheesy Chicken Vegetable Casserole is just that, very cheesy! It’s also a great low carb dinner option. Pair it with a mixed green salad for about 10 grams of net carbs. It’s very filling, so you don’t feel that you’re missing out on anything. I like that it makes a large casserole, and leftovers freeze well.

Although I’m not a fan of fad diets per se, I do at times watch what I eat and cut back on high carb foods such as rice, bread and pasta. This creamy casserole is perfect for doing just that with little sacrifice. It has a hint of curry powder for a deliciously different twist, and I promise that you won’t be disappointed. Even if you’re goal isn’t carb counting, this yummy casserole is wonderful with potatoes, rice or simply a slice of crusty bread. The creamy mushroom soup and cheesiness also make it kid-friendly.

Here’s the breakdown based on 6 servings for those of you who are following low carb/keto diets.

Calories per serving: 435kcal

Net Carbs per serving: 8.3g

Fat per serving: 32g

Protein per serving: 28.4g

Unbaked Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready for the oven.

Want more cheesy casseroles?

Tuna Noodle Casserole

Meaty Baked Pasta

Smoked Gouda Mac and Cheese

Author: Compelled to Cook

Cheesy Chicken Vegetable Casserole

Servings

5-6 people

Servings

5-6 people

Cheesy Chicken Vegetable Casserole

Servings

5-6 people

Servings

5-6 people

Ingredients

16 ounces fresh trimmed cauliflower about 1 small head
10 ounces fresh trimmed broccoli
1 tbsp vegetable or canola oil
6 medium boneless, skinless chicken thighs 19-20 ounces
8 ounces mushrooms, thickly sliced
2 cloves garlic, minced
1 can cream of mushroom soup I used Campbell's
1/4 cup mayonnaise
1 tsp medium curry powder
1/4 tsp onion powder
1/4 tsp black pepper
juice of 1/2 lemon
2 cups cheddar cheese about 7 ounces

Servings: people

Instructions

Preheat oven to 350°F.
Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
Meanwhile heat a large skillet over medium and add oil. When oil is hot add chicken thighs, searing and cooking 4-5 minutes per side until just cooked. Remove to a plate and set aside. To the same skillet add mushrooms and cook until browned and most of the moisture has evaporated, about 4 minutes. Add garlic and sauté for 1 minute.
In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.

Recipe Notes

-I find rolling drained vegetables in a clean kitchen towel removes more moisture.

-A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.

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Hungarian Mushroom Soup

by Compelled to Cook | Oct 19, 2020 | 0 comments

Hungarian Mushroom Soup

Hungarian Mushroom Soup is such a nice take on regular mushroom soup. I find it more flavourful yet still creamy and loaded with mushrooms as you would expect from a mushroom soup. This soup gets its name mainly from the addition of paprika to the soup. Paprika is made in many parts of the world, however, it is considered the national spice of Hungary. Hungary is not only well known for the paprika it produces, it is also one of the largest producers in the world. When shopping for paprika, you will notice most grocery stores sell paprika with no indication of origin. This means it may come from anywhere, such as Hungary, Spain or Mexico. This common paprika will work fine for this recipe, so there’s no need to hunt for anything out of the ordinary. If you can find Hungarian paprika, consider it a bonus! You’re guaranteed to get the rich, red pepper flavour that it is known for. But even Hungarian paprika has a wide range of grades and variances. Whichever you choose to use, I do recommend using good quality paprika.

The other ingredient that sets this soup apart is sour cream. It is a welcome change from heavy cream and adds richness along with a little tang to the soup. I also prefer to blend a portion of the soup to give it a luscious, creamy texture. Hungarian Mushroom Soup is a simple soup with great flavour and body. It makes a lovely appetizer soup, but I like to eat it as a main course soup served with crusty bread or a chicken salad sandwich. Either way, it is perfect for the chilly months ahead. Enjoy!

Sauteed mushrooms in a stainless steel skillet, paprika and fresh dill in preparation for Hungarian Mushroom Soup.

Want more chilly weather soups?

Hearty Hamburger Soup

Broccoli Cheddar Soup

Slow Cooker Lentil and Ham Soup

Author: Compelled to Cook, recipe adapted from All Recipes Magazine One-Pan Recipes (All Recipes)

Hungarian Mushroom Soup

Servings

6 cups

Servings

6 cups

Hungarian Mushroom Soup

Servings

6 cups

Servings

6 cups

Ingredients

4 tbsp unsalted butter divided
1 small onion, finely chopped
1 pound fresh mushrooms, sliced I used cremini and white
2 cups chicken broth divided
1 tbsp low sodium soy sauce
1 tbsp paprika preferably Hungarian
1 tsp dried dill
1 cup milk
3 tbsp all purpose flour
1/2 cup full fat sour cream
2 tsp lemon juice
1/2-1 tsp salt
1/4 tsp black pepper
as needed fresh parsley or dill, chopped for garnish

Servings: cups

Instructions

Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

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Skillet Chicken and Orzo

by Compelled to Cook | May 25, 2019 | 0 comments

Skillet Chicken and Orzo

Weeknight cooking can be hard!

You forgot to take something out of the freezer, the fridge is empty, and you only have an hour to get something on the table. This is just a few of the hurtles busy families face daily in the quest to enjoy a family meal together. Skillet Chicken and Orzo is a great weeknight meal that’s easy to prepare, dirties only one pot and can be on the table in about an hour. It’s also super delicious with minimal effort.

Tips to easier weeknight meals

1. Make a meal plan for the week which can be as simple as writing down what meals you intend to prepare. Have fun with it by including the family in your choices. Including others helps to identify preferences and dishes that everyone likes.

2. Make only one trip to the grocery store by purchasing the ingredients needed for each meal in advance.

3. Take items out of the freezer to have completely thawed and ready for use.

4. Make simple dishes that can be on the table within an hour or so.

5. Make dishes that other family members can help with such as washing and chopping vegetables.

6. Make only one meal that everyone can/will eat. So if you have a dish that everyone loves except the “onion” hater, then make the dish without onions and therefore suitable for everyone.

7. Don’t be afraid to settle for something as simple as eggs on toast for supper. Eggs are very nutritious and quick to prepare. Make them a great meal by simply sauteeing up a few greens, sausage and/or vegetables. Top with olives, cheese, breadcrumbs, or chives for a great weeknight meal.

8. If you gotta give your 5-year-old a “grilled cheese night” in exchange for eating other meals later in the week, then everyone eats grilled cheese, making it about balance and compromise. Besides, who doesn’t like grilled cheese!!

9. Stick mostly to recipes/dishes you are comfortable and familiar with making during your busiest days. No one wants to fumble around with a new recipe when time is tight.

10. Make extra when you can and freeze for use later, either as a leftover lunch or a meal for someone who gets home late.

Panfried chicken thighs in a cast iron skillet in preparation for Skillet Chicken and Orzo.

Sauteed mushrooms in preparation for Skillet Chicken and Orzo in a cast iron skillet on a metal trivet.

The key to Skillet Chicken and Orzo is to give the chicken and mushrooms a good sear. The mushrooms need a very hot pan and should not be overcrowded. Resist the urge to stir them and you will hear them “squeak”. That is a sign that they are becoming golden on the bottom and starting to release some of their liquid. The chicken also benefits from a good sear that helps to render the fat and crisp up the skin. Taking the time to brown both ingredients lends to a more flavourful dish that you’ll want to make again and again. Enjoy!

A cast iron skillet with Skillet Chicken and Orzo ready to be served and garnished with fresh herbs by Compelled to Cook.

Want more great weeknight options? Here are a few of my favourites.

Tarragon Chicken Cutlets

Red Curry Coconut Shrimp

Mushroom and Arugula Quinoa Bowls

Author: Compelled to Cook

Name: Cheesy Chicken Vegetable Casserole
Yield: 5-6 people
Ingredients: 16 ounces fresh trimmed cauliflower (about 1 small head); 10 ounces fresh trimmed broccoli; 1 tbsp vegetable or canola oil; 6 medium boneless, skinless chicken thighs (19-20 ounces); 8 ounces mushrooms, thickly sliced; 2 cloves garlic, minced; 1 can cream of mushroom soup (I used Campbell's); 1/4 cup mayonnaise; 1 tsp medium curry powder; 1/4 tsp onion powder; 1/4 tsp black pepper; juice of 1/2 lemon; 2 cups cheddar cheese (about 7 ounces)

Skillet Chicken and Orzo

Servings	Prep Time
3-4 people	50 minutes

Cook Time	Passive Time
25 minutes	2 minutes

Servings	Prep Time
3-4 people	50 minutes

Cook Time	Passive Time
25 minutes	2 minutes

Skillet Chicken and Orzo

Servings	Prep Time
3-4 people	50 minutes

Cook Time	Passive Time
25 minutes	2 minutes

Servings	Prep Time
3-4 people	50 minutes

Cook Time	Passive Time
25 minutes	2 minutes

Ingredients

1 tbsp canola or vegetable oil divided
6 medium chicken thighs
1 8 ounce pkg white mushrooms cleaned and thickly sliced
2 cloves garlic minced
1 medium shallot thinly sliced
1/4 cup white wine
1 1/2 cups chicken broth
6 ounces orzo pasta
6 ounces garden vegetable or garlic cream cheese
1 tbsp chopped fresh parsley or 1 tsp dried
1 tsp chopped fresh thyme or 1/2 tsp dried
1/2 tsp Italian seasoning
1/4 tsp kosher salt
1/4 tsp black pepper
1/3 cup grated parmesan cheese

Servings: people

Instructions

Preheat oven to 350℉
Heat oil in a cast iron or oven-safe skillet over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. When the oil is hot add chicken thighs and cook about 5-6 minutes per side until skin browned. Remove to a plate.
Using the same skillet, dab out excess oil, reserving about 1 tbsp. To the hot oil add the mushrooms and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate. Once they have browned, give them a stir and continue to cook for 1-2 minutes. Add garlic and shallots and cook for about 3 minutes until starting to soften, stirring occasionally. Add herbs and salt and pepper.
Add wine and allow to reduce for about 3 minutes. Over low heat stir in the cream cheese, and half of the broth, stirring until smooth. Add remaining broth and orzo pasta. Add the chicken back to the pan with the skin side up. Push chicken down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
Remove from oven and sprinkle with Parmesan cheese. Cover and allow to rest for 3-5 minutes prior to serving.

Recipe Notes

I personally like the garden vegetable cream cheese, however you may also like the garlic cream cheese.

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Mushroom Gruyere Tart

by Compelled to Cook | Apr 5, 2019 | 0 comments

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Need another meatless option for Lent? This recipe can easily be made without the bacon. Or perhaps you’re looking for an elevated appetizer for Easter, or you simply want a wonderful make-ahead option for other entertaining occasions. This gorgeous Mushroom Gruyere Tart has you covered. Meaty mushrooms are smothered with cream cheese and herbs, topped with gruyere and baked in a puff pastry shell.

It’s a simple yet elegant pastry to add to your table whether as a main course item or appetizer. I quite like it for lunch served with a green salad. It’s one of my personal favourites because it uses everyday ingredients, is easy to prepare and can be made in advance and baked fresh when you’re ready. It smells amazing when baking and the combination of crispy puff pastry and creamy mushrooms is oh so drool worthy.

Love mushrooms? You’ll want to check out these wonderful recipes.

Mushroom Herb Rice

Mushroom Lasagna

Mushroom Bacon Risotto

Author: Compelled to Cook

Mushroom Gruyere Tart

Servings	Prep Time
8 appetizer wedges	40 minutes

Cook Time	Passive Time
25 minutes	2-3 minutes

Servings	Prep Time
8 appetizer wedges	40 minutes

Cook Time	Passive Time
25 minutes	2-3 minutes

Mushroom Gruyere Tart

Servings	Prep Time
8 appetizer wedges	40 minutes

Cook Time	Passive Time
25 minutes	2-3 minutes

Servings	Prep Time
8 appetizer wedges	40 minutes

Cook Time	Passive Time
25 minutes	2-3 minutes

Ingredients

3 slices bacon, diced OPTIONAL
1 tbsp olive oil OPTIONAL
1 medium shallot, small dice
2 cloves garlic, minced
10 ounces mushrooms, sliced
1/4 cup white wine
1 tsp chopped fresh thyme plus more for garnish
1/4 tsp salt
1/4 tsp pepper
1/2 cup garden vegetable cream cheese
1/2 cup grated gruyere cheese divided
1 sheet puff pastry about 10x10

Servings: appetizer wedges

Instructions

Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
If not using bacon, heat olive oil in a large skillet over medium heat.
Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
Add wine, thyme, salt and pepper and cook until the wine has cooked out about 3 minutes.
Stir in cream cheese, 1/4 cup of Gruyere and bacon (if using).
Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into the tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
Spread filling evenly into pastry shell and sprinkle with remaining 1/4 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.

Recipe Notes

The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

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Potato and Mushroom Gratin

Potato and Mushroom Gratin

Ingredients

Instructions

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Cheesy Chicken Vegetable Casserole

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Hungarian Mushroom Soup

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Skillet Chicken and Orzo

Weeknight cooking can be hard!

Tips to easier weeknight meals

Want more great weeknight options? Here are a few of my favourites.

Author: Compelled to Cook

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Mushroom Gruyere Tart

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Love mushrooms? You’ll want to check out these wonderful recipes.

Author: Compelled to Cook

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