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Wash the potatoes and cut them into slices. Melt the butter and sauté the mushrooms and spring onions for 2-3 minutes over low/medium heat. For reservations.
Gently heat the milk and Canadian Neufchâtel or Canadian Soft Herb Flavored Cheese, stirring, for a few minutes. Add nutmeg, thyme, pepper and salt. Cook until smooth and consistent.
Put the potatoes in a gratin dish and add the mushrooms and green onions. Pour the milk and cheese mixture on top. Sprinkle with breadcrumbs and Canadian cheddar cheese and bake at 180°C (350°F) for 15 to 20 minutes.
Enjoy !
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