| | | Mushroom Potato Gratin Ingredients 1 cup shallots, minced
2 pounds Yukon Gold potatoes, thinly sliced on a mandolin
2 tablespoons unsalted butter
1 pound shitake and/or cremini mushrooms, thinly sliced
½ ounce dried porcinis, re-hydrated and coarsely chopped, if available
2 teaspoons chopped fresh thyme
1 teaspoon chopped rosemary
¾ cup chicken stock
1 ¼ cups heavy cream
2 cups Gruyere cheese, shredded
1 cup Parmesan cheese, grated
¾ cup breadcrumbs, seasoned with a little garlic, salt and pepper
Sea salt, to taste
Black pepper, to taste Directions: Preheat the oven to 400 degrees 'with the rack in the upper half of the oven. Thinly slice the potatoes. Melt the butter in a large sauté pan over high heat and add the shallots and sliced mushrooms and cook for about 6 to 8 minutes. Add the porcinis to the pan and sauté until the liquid from the mushrooms has evaporated. Season the mushrooms with salt and pepper. Add the chicken stock, cream and herbs and heat through. Use an oiled 3-quart baking dish. Begin with a layer of about 1/3 of the potatoes, 1/2 of the mushrooms and cream and a little of each cheese, 1/3 of the potatoes, the remaining 1/2 of the mushrooms with cream, then the final layer of potatoes. Pour more cream over the potato layers and top the dish by sprinkling the remainder of the cheeses. Cover with foil. Bake until the potatoes are tender and the cream is almost completely set and thickened, about 1 ½ hours. Uncover and top with breadcrumbs and cook until golden, about 15 minutes. |
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