Shelly's Recipe

POTATO AND PORTABELLO BAKE

Category: Hash Brown Potatoes/Casseroles

6 tbsp butter
1 1/2 lbs fresh mushrooms, quartered
1 1/2 lbs portabello mushrooms, chopped
3 tbsp minced garlic
2 tsp dried thyme
1 tsp dried rosemary, crushed
2 cups chicken broth
3 lbs Yukon Gold potatoes
2 cups parmesan cheese
2 cups heavy whipping cream
1 1/4 tsp salt
1 tsp ground black pepper
2 cups half-and-half

Melt butter in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes. Add garlic, thyme, and rosemary; saute 1 minute. Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.

Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375. Butter a 13x9 inch baking dish. Peel potatoes, and cut into 1/8 inch slices. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Top potatoes with half of the mushroom mixture. Sprinkle 1/3 of the cheese over mushrooms.

Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese. Arrange remaining potatoes atop cheese.

Whisk half and half, cream, 1 1/4 tsp salt, and 1 tsp pepper in a large bowl to blend. Pour mixture over potatoes. Cover loosely with foil. Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes. Uncover.

Using a spatula press potatoes into liquid to slightly submerge. Sprinkle remaining cheese over potatoes. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes. Serves 12