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Potato and Shitake Mushroom Gratin
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Perfect side dish for a special occasion; rich gratin of potatoes, wild mushrooms, cream and cheese. Delicious!

d. lishus


  • 1/2 cup(one stick) butter
  • 1-1/2 lbs (.7 kg). button mushrooms, coursely chopped
  • 1-1/2 lbs (.7 kg). fresh shitake mushrooms, coursely chopped
  • 3 tbsp (45 ml) minced garlic
  • 2 tsp (10 ml) dried thyme
  • 1 tsp (5 ml) dried rosemary, crushed
  • 2 cups (475 ml) chicken broth
  • 3 lbs (1.4 kg). Yukon Gold or russet potatoes peeled and cut into 1/8" slices
  • 2 cups (475 ml) fresh grated parmesan cheese
  • 1 cup (225 ml) grated Swiss cheese
  • 2 cups (475 ml) half-n-half
  • 2 cups (475 ml) whipping cream
  • 1-1/4 tsp (6 ml) salt
  • 1 tsp (5 ml) black pepper
  • Melt butter in large pot over high heat.
  • Add all mushrooms and saute until liquid is almost evaporated; about ten minutes.
  • Add garlic, thyme and rosemary and saute one minute.
  • Add chicken broth and simmer until liquid evaporates, stirring often, about eighteen minutes.
  • Season with salt and pepper - cool.
  • Preheat oven to 375 degrees (200 C.).
  • Generously butter a 13X9X2" glass baking dish.
  • Arrange one-third of potatoes in dish, overlapping slightly.
  • Top with half of mushroom mixture.
  • Combine the cheeses together; sprinkle one-third cheese over mushrooms.
  • Repeat layering one-third potatoes, remaining mushrooms and one-third cheese.
  • Arrange remaining potatoes atop cheese layer (you should have some cheese leftover for sprinkling at end).
  • Whisk half-n-half, cream, salt and pepper; pour over potatoes.
  • Cover loosely with foil and place in middle of oven with a baking sheet underneath to catch liquid that may bubble over.
  • Bake for about one hour and fifteen minutes or unitl potatoes are tender and liquid thickens.
  • Remove cover and sprinkle with more cheese and bake another fifteen minutes until cheese melts and gratin is golden at edges.
  • Remove from oven and let stand ten minutes.
  • Serve and enjoy!

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