Potato and Mushroom Casserole



2 tablespoons butter
2 (8 ounce) packages sliced mushrooms
1 teaspoon minced garlic
1 cup white wine
¼ cup cream cheese
2 tablespoons butter
2 onions, thinly sliced
2 large potatoes, peeled and thinly sliced
Salt and pepper to taste
½ cup heavy whipping cream or non-dairy creamer
1 cup grated mozzarella or pizza cheese

Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. Add mushrooms and garlic and sauté until mushrooms are lightly browned – 3 to 5 minutes. Add wine and bring to a boil; reduce heat and simmer for 10 to 15 minutes, until most of the liquid has evaporated. Remove from heat and stir in cream cheese until melted. In another skillet, melt 2 tablespoons butter over medium-high heat. Add onion and reduce heat slightly. Cook for about 15 minutes, until onions are caramelized, stirring frequently.
Grease a deep 9 x 13-inch pan. Arrange potato slices along the bottom and sprinkle with salt and pepper. Top with mushroom mixture, then caramelized onions. Pour whipping cream over all. Sprinkle with cheese. Cover and bake for 40 minutes. Uncover and bake an additional 20 minutes.

2 thoughts on “Potato and Mushroom Casserole