Truffle Mushroom Au Gratin

Creamy au gratin potatoes elevated with savory mushrooms, Parmesan and aromatic black truffle oil. Finished with fresh thyme and crisp, lemony garlic breadcrumbs, this upscale side brings rich flavor and texture to the plate.

Yield: 4 oz servingsing

INGREDIENTS

1 Carton

BAF Au Gratin Potato Casserole, reduced sodium, complete kit with sauce, one pan convenience, 264 4oz servings per case, 6/2.25 lb ctns
1 Lb

Mushrooms, sliced
4 Tbsp

Butter, split
1 Tbsp

Garlic, minced
2 Cups

Panko breadcrumbs
1 Tbsp

Lemon zest
2 tsp

Black truffle oil
2 Cups

Parmesan, shaved
2 Tbsp

fresh thyme, minced

INSTRUCTIONS

1. Preheat oven according to the Au Gratin Potato Casserole package directions.
2. Heat a large skillet over medium heat. Add the mushrooms and sauté until tender and their moisture has cooked away. Add 2 tablespoons butter and cook until melted and evenly incorporated. Remove from heat and set aside.
3. In a separate skillet, melt the remaining 2 tablespoons butter over medium heat. Add the garlic and cook until fragrant and softened, stirring frequently.
4. Add the panko breadcrumbs and cook, stirring frequently, until evenly toasted and golden brown. Remove from the heat, allow to cool slightly, then stir in the lemon zest.
5. Prepare the water, potatoes and cheese sauce according to package directions. Gently fold in the sautéed mushrooms, Parmesan and truffle oil until evenly distributed.
6. Bake according to package directions.
7. Remove from the oven and finish with the toasted lemon-garlic breadcrumbs and fresh thyme. Serve hot.

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