Potato and Mushroom Napoleon's

Name: Potato and Mushroom Napoleon's
Cuisine: American
Ingredients: For Potatoes; 1 pound red potatoes; about 1/4 cup olive oil (I used chili infused); 2 tablespoons butter, melted; 1 teaspoon cajun seasoning; For Mushroom Filling; 2 tablespoons butter; 8 ounces button mushrooms, thinly slrced; 1/4 cup chopped red onion; 3 garlic cloves, minced; 1/2 cup chicken broth; 1/4 cup heavy cream; to taste salt and pepper; 1/2 teaspoon cajun seasoning; 1/4 teaspoon italian seasoning blend; 1/4 cup fresh grated romano cheese; For Garnish; 2 green onions, sliced

fenway @Fenway

This potato dish is a delicious layering of roasted potato slices with a creamy mushroom filling between the layers to form a potato napoleon. It makes a wonderful individual side dish for any meat dinner but is also good on its own with a salad for a lunch or light dinner.

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Ingredients

For Potatoes
1 poundred potatoes
about 1/4 cup olive oil (I used chili infused)
2 tablespoonsbutter, melted
1 teaspooncajun seasoning
For Mushroom Filling
2 tablespoonsbutter
8 ouncesbutton mushrooms, thinly slrced
1/4 cupchopped red onion
3garlic cloves, minced
1/2 cupchicken broth
1/4 cupheavy cream
to tastesalt and pepper
1/2 teaspooncajun seasoning
1/4 teaspoonitalian seasoning blend
1/4 cupfresh grated romano cheese
For Garnish
2green onions, sliced

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Steps

1

MAKE Potato Slices
2

Slice potatos about 1/4 inch thick
3

Preheat the oven to 400. Line a baking sheet with parchment paper
4

Combine oil, butter and cajun seasoning in a large bowl and add potato slices and coat both sides
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6

Place potatoes on prepared pan and roast until holden and tender, about 35 to 40 minutes
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8

Make Filling
9

Melt butter in a skillet, add mushrooms, omions and garlic, season with salt and pepper and cook until soft
10

Add chicken broth, cream, cajun seasoni g and itslian seasoning and reduce by about 1/2
11

Assemble Napoleon
12

On each individual plate place a potatoe slice
13

Add a sprinkle of romano cheese
14

Add some mushroom sauce
15

Top with another potato slice, cheese and sauce and layer to make 4 even napoleons. Topping the top with romano cheese
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Garnish with green onions

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Cooksnaps

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fenway @Fenway

on November 16, 2016 23:12

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.