Shelly's Recipe

WILD MUSHROOM POTATO GRATIN

Category: Au Gratin and Scalloped

1 tbsp olive oil
2 tbsp butter
3/4 lb wild mushrooms, sliced
1 tsp fresh thyme leaves
Kosher salt and freshly ground pepper, to taste
4 lbs Yukon gold or russet potatoes, peeled
33/4 cup grated white cheddar
1/4 cup grated Parmesan
1/2 tsp freshly grated nutmeg
2 cloves garlic, peeled and minced
2 cup heavy cream

Preheat oven to 375. In a large saute pan, over medium-high heat, heat oil and half the butter. Add mushrooms and cook, stirring until tender and lightly browned, about 6 minutes. Add thyme, salt and pepper. Set aside to cool.

Slice potatoes 1/8 inch thick. Using remaining butter, coat inside of baking dish. Layer some potatoes evenly on bottom of dish. Add a layer of cheeses. Spoon on a layer of mushrooms. Season with salt, pepper, nutmeg and a sprinkling of garlic. Continue until all the potatoes, mushrooms and cheeses are used (reserving 3/4 cup white cheddar for the top.)

Pour cream over potatoes and press down firmly to distribute cream evenly. Repeat until there is enough cream to just cover the potatoes. This will determine the correct amount of cream to use. Top with reserved cheddar cheese.

Cover with aluminum foil and pierce to vent. Bake 1 hour. Remove foil and bake about 20 minutes more, until cream is absorbed and cheese is browned. Keep warm until ready to serve.