potato and shiitake mushroom gratin

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 15 mins


• 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.
• preheat to 375 degrees f (190 degrees c). butter a 13x9x2 inch baking dish.
• 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.
• 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.
• 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.