Potato and Shiitake Mushroom Gratin |
|
 |
Prep Time: 45 Minutes Cook Time: 90 Minutes |
Ready In: 135 Minutes Servings: 12 |
|
Fall mushrooms give this dish a hearty flavor. Substitute vegetable broth for the chicken broth, and this makes a perfect meal for that vegetarian girlfriend your son is bringing to the holiday dinner. The rest of the family will love it too. Ingredients:
6 tablespoons butter |
1 1/2 pounds fresh mushrooms, quartered |
1 1/2 pounds fresh shiitake mushrooms, stemmed and coarsely chopped |
3 tablespoons minced garlic |
2 teaspoons dried thyme |
1 teaspoon dried rosemary, crushed |
salt to taste |
ground black pepper to taste |
2 cups chicken broth |
3 pounds yukon gold potatoes, peeled and cut into 1/8 inch thick slices |
2 cups parmesan cheese |
2 cups heavy cream |
1 1/4 teaspoons salt |
1 teaspoon ground black pepper |
2 cups half-and-half cream |
Directions:
1. Melt butter in a large pot over high heat. Saute mushrooms in butter until liquid evaporates, about 10 minutes. Stir in garlic, thyme, and rosemary, and cook for 1 minute. Pour in chicken broth, and simmer until liquid evaporates. Season with salt and pepper. Set aside.
2. Preheat to 375 degrees F (190 degrees C). Butter a 13x9x2 inch baking dish.
3. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Spread half of the mushroom mixture evenly over the potatoes, and then sprinkle 1/3 of the cheese over mushrooms. Repeat layering, and then arrange remaining potatoes on top.
4. In a large bowl, mix together the half and half, heavy cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper. Pour mixture over potatoes. Cover loosely with foil.
5. Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer.
|
|