Mushroom and Potato au Gratin

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Mushroom and Potato au Gratin

 

Ingredients

1/2 ounce dried wild mushrooms (rehydrated and coarsely chopped).

1 1/2 to 2 lbs. potatoes (about 8).

1 to 2 Tbsp unsalted butter.

1 lb. sliced button mushrooms.

2 teaspoons chopped Thyme (fresh).

3 ounces blue cheese.

2 to 2 1/2 Cups heavy cream.

1/2 Cup grated Parmesan Cheese.

 

Preparation

A gratin is a dish with a browned crust: sprinkled with breadcrumbs,

sometimes mixed with grated cheese, and browned before serving. This

dish combines the earthy flavors of wild mushrooms with the tangy taste

of blue cheese - it's a fantastic dish.

 

The wild mushrooms can be any of these: shitake, porcini, or chantelle

mushrooms. Rehydrate the mushrooms by pouring boiling water on them -

cover and set aside for 30 minutes. We used porcini mushrooms with great

success.

 

Preheat the over to 400 degrees with the rack in the upper half of the

oven. Thinly slice the potatoes ahead of time and cover with water until

ready to use.

 

Melt the butter in a large frying pan (high heat) and add the sliced

button mushrooms, the coarsly chopped rehydrated wild mushrooms, and the

chopped thyme. Saute until the liquid from the mushrooms has evaporated.

Season with salt and pepper as desired.

 

Combine the cream and the blue cheese (such as Roquefort) and mash until

it is a smoothe mixture.

 

To cook this dish use an oiled 3-quart baking or gratin dish. Begin with

a layer of about 1/3 of the potatoes, then 1/2 of the mushrooms, then

1/3 of the potatoes, then the remaining 1/2 of the mushrooms, then the

final layer of potatoes. Pour the cream mixture over the potato layers

and top the dish by sprinkling evenly with the grated parmesan cheese.

Bake until the potatoes are tender and the cream is almost completely

absorbed (45 to 50 minutes).

 

Garnish with thyme and mushrooms (if desired) and serve hot. This is a

very rich dish. Serves 6 to 8 people.