Description:

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

Source:

d. lishus

Serves/Makes:8

Ingredients

• 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

Preparation

• 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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