Potato And Shiitake Mushroom Gratin

• 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

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.

butter, fresh mushrooms, shiitake mushrooms, garlic, thyme, rosemary, salt, ground black pepper, chicken broth, potatoes, parmesan cheese, heavy cream, salt, ground black pepper, cream

Taken from www.allrecipes.com/recipe/13578/potato-and-shiitake-mushroom-gratin/ (may not work)