Potato and Shiitake Mushroom Gratin
- 6 tablespoons (3/4 stick) butter
- 1 1/2 pounds button mushrooms, coarsely chopped
- 1 1/2 pounds fresh shiitake mushrooms, stemmed, caps coarsely chopped
- 3 tablespoons minced garlic
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary leaves, finely crushed
- 2 cups canned low-salt chicken broth
- 3 pounds Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices
- 2 cups freshly grated Parmesan cheese (about 5 1/2 ounces)
- 2 cups half and half
- 2 cups whipping cream
- 1 1/4 teaspoons salt
- 1 teaspoon black pepper
- Melt butter in large pot over high heat.
- Add all mushrooms and saute until liquid evaporates, about 10 minutes.
- Add garlic, thyme and rosemary; saute 1 minute.
- Add chicken broth and simmer until liquid evaporates, stirring often, about 18 minutes.
- Season with salt and pepper.
- Cool.
- Position 1 rack in middle of oven and another rack in bottom third of oven; preheat to 375F.
- Butter 13 x 9 x 2-inch glass baking dish.
- Arrange 1/3 of potatoes in dish, overlapping slightly.
- Top with half of mushroom mixture.
- Sprinkle 1/3 of cheese over.
- Repeat layering 1/3 of potatoes, remaining mushroom mixture and 1/3 of cheese.
- Arrange remaining potatoes atop cheese.
- Whisk half and half, cream, salt and pepper in large bowl to blend; pour over potatoes.
- Cover loosely with foil.
- Place baking sheet on bottom rack in oven.
- Place baking dish on middle rack in oven and bake until potatoes are tender and liquid thickens, about 1 hour 15 minutes.
- Uncover.
- Using metal spatula, press on potatoes to submerge.
- Sprinkle remaining cheese over potatoes; bake until cheese melts and gratin is golden at edges, about 15 minutes longer.
- Let stand 10 minutes.
butter, button mushrooms, shiitake mushrooms, garlic, thyme, rosemary, chicken broth, russet potatoes, parmesan cheese, whipping cream, salt, black pepper
Taken from www.epicurious.com/recipes/food/views/potato-and-shiitake-mushroom-gratin-4543 (may not work)