Potato Gratin with Mixed Mushrooms

Ingredients

• 0.3 cup butter divided
• 1 lb button and cremini mushrooms mixed fresh sliced
• 0.5 cup knudsen cream sour
• 3 Tbsp flour 
• 8 oz italian* five cheese blend shredded kraft finely
• 1.5 cups milk 
• 2 Tbsp parmesan cheese grated kraft
• 0.3 tsp pepper 
• 2.5 lb yukon gold potatoes peeled cut into 1/8-inch-thick slices ( 10)

Equipment

• frying pan
• sauce pan
• oven
• whisk

Directions

1. Heat oven to 375F.
2. Melt 1 Tbsp. butter in large skillet on medium-high heat.
3. Add mushrooms; cook 6 min. or until tender, stirring frequently.
4. Meanwhile, melt 2 Tbsp. of the remaining butter in medium saucepan on medium heat.
5. Whisk in flour; cook and stir 1 min. Gradually whisk in milk, then sour cream; cook 4 min. or until thickened, stirring constantly. Stir in shredded cheese and pepper; cook 1 min. or until cheese is melted.
6. Grease 3-qt. casserole with remaining butter.
7. Layer 1/3 each of the potatoes and mushrooms in casserole; repeat layers twice. Cover with cheese sauce.
8. Sprinkle with Parmesan; cover.
9. Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering after 1 hour.
10. Let stand 10 min. before serving.