Potato and Mushroom Gratin

Ingredients

2 tablespoons [30 mL] butter
1 pound [454 g] mushrooms, sliced
4 shallots, chopped
2 tablespoons [30 mL] flour
2 cups [500 mL] milk
4 ounces [113 g] cream cheese, cubed
1/4 teaspoon [1 mL] nutmeg
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] ground pepper
4 to 6 potatoes, boiled, peeled and sliced
1 cup [250 mL] freshly made breadcrumbs
1 cup [250 mL] grated Cheddar cheese

Directions

Melt butter; add mushroom slices and chopped shallots, cover and cook for 5 minutes, until tender.
Sprinkle all over with flour, stirring.
Cook until flour detaches from frypan; remove from heat.
Slowly pour in milk, stirring in cream cheese cubes.
Sprinkle with nutmeg, salt and pepper; simmer until creamy and thick.
Mix in potato slices.
Transfer into an 8-cup [2-L] oven-safe casserole.
Sprinkle all over with breadcrumbs and then with grated cheese.
Bake into a preheated 350°F [180°C] oven for approximately 25 minutes, until simmering.