Recipe by JT'sMom
Heavenly, rich, and cheesy (in a good way) delicious. Recipe is by Chef Michelle Bernstein-Martinez owner of "Michy's" Restaurant in Miami.
Top Review by threeovens
I served this for Christmas with a roasted beef tenderloin. It was absolutely fantastic! The seasonings were wonderful and the recipe was very easy to make. The only thing I changed was that I did not use any breadcrumbs. Instead, I used some fine grain bulgur for meatballs in the body of the dish and garnished with chopped green onions. Also, after I made it something told be to look again at the cheese package, and sure enough, I used the wrong cheese. I used Monterrey Jack by mistake. So, the recipe is versatile as well! I used only shiitake mushrooms. Will definitely be making this again! Thanks for posting.
- 1 cup shallot, minced
- 2 lbs yukon gold potatoes, thinly sliced
- 2 tablespoons unsalted butter
- 1 lb shiitake mushrooms (or a mixture of both) or 1 lb cremini mushroom, thinly sliced (or a mixture of both)
- 1⁄2 ounce dried porcini mushrooms, re-hydrated and coarsely chopped (if available)
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 3⁄4 cup chicken stock
- 1 3⁄4 cups heavy cream, divided
- 2 cups gruyere cheese, shredded
- 1 cup parmesan cheese, grated
- 3⁄4 cup breadcrumbs, seasoned with a little garlic, salt and pepper
- sea salt, to taste
- black pepper, to taste
Directions See How It's Made
- Preheat the oven to 400 degrees with the rack in the upper half of the oven.
- Thinly slice the potatoes about 1/8 inch on a mandolin, food processor, or the old fashioned way, a sharp knife .
- Melt the butter in a large sauté pan over high heat and add the shallots and sliced mushrooms and cook for about 6 to 8 minutes.
- Add the re-hydrated porcinis to the pan (if using) and sauté until the liquid from the mushrooms has evaporated.
- Season the mushrooms with salt and pepper.
- Add the chicken stock, 1 1/4 cup of the cream, and chopped herbs, heat through, do not boil.
- Use an oiled 3-quart baking dish.
- Begin with a layer of about 1/3 of the potatoes, 1/2 of the mushrooms and cream and a little of each cheese, 1/3 of the potatoes, the remaining 1/2 of the mushrooms with cream, then the final layer of potatoes.
- Pour the remaining 1/2 cup cream over the potato layers and top with the remainder of the cheeses.
- Cover with foil.
- Bake until the potatoes are tender and the cream is almost completely set and thickened, about 1 ½ hours.
- Uncover and top with breadcrumbs and cook until golden, about 15 minutes.