Mushroom Potato Gratin -Courtesy Michelle Bernstein-Martinez-

Recipe by JTsMom
READY IN: 2hrs 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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