Yukon Gold Potato and Wild Mushroom Gratin With Blue Cheese

Submitted by CaliforniaJan

"Delicious and special enough for a dinner party. The richness can be adjusted by using milk in place of some of the half-and-half. Verrry Tasty!"

 

• Ready In: 2hrs
• Ingredients: 11
• Serves: 6

ingredients

• 141.74 g stilton blue cheese, crumbled, room temperature (about 1 1 /2 cups)
• 473.18 ml half-and-half
• 4.92 ml salt
• 2.46 ml pepper
• 22.18 ml butter
• 29.58 ml sherry wine
• 1 shallot, diced
• 2 garlic cloves, minced
• 453.59 g mixed fresh wild mushroom, thickly sliced (such as chanterelle, morel, portobello, stemmed shiitake, oyster, crimini or hedgehog)
• 7.39 ml chopped fresh thyme or 3.69 ml dried thyme
• 907.18 g yukon gold potatoes, peeled, very thinly sliced into rounds

directions

1. Position rack in top third of oven and preheat to 400°F Butter 13 x 9 x 2-inch glass baking dish. Place cheese in medium bowl; add 1/2 cup half and half. Using fork, mash mixture to chunky paste. Mix in 1 teaspoon salt and 1/2 teaspoon pepper. Mix in remaining 1 1/2 cups half and half.
2. Melt butter in heavy large pot over medium-high heat. Add mushrooms, sherry, shallot, garlic and herbs; sauté until mushrooms, garlic and shallot are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.).
3. Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil.
4. Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 to 40 minutes longer. Let stand 10 minutes; serve hot.